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Roast rack of lamb mint pesto


Roast rack of lamb mint pesto (PHOTO: Drum)

Ingredients 14
Servings 2
Time 15 min

Ingredients

  • rack of lamb with 4 cutlets, frenched
  • 2,5
    ml
    each ground cumin and coriander
  • salt and freshly ground black pepper
  • 30
    ml
    olive oil
  • 300
    g
    baby potatoes, parboiled
  • 30
    ml
    olive oil
  • 5
    ml
    sea salt flakes
  • 50
    g
    blanched almonds
  • 4 sprigs fresh mint
  • 60
    ml
    fresh Italian parsley
  • 60
    ml
    olive oil
  • 15
    ml
    lemon juice
  • salt
  • fresh mint sprigs
 

Method

20-30 min
 

Preheat the oven to 200°C.

1 LAMB

Season the rack of lamb with the cumin, coriander, salt and pepper. Rub the oil all over and place the lamb, fat side up, on a baking sheet. Cover the frenched bones with foil.

2 Roast for 20 minutes for lamb that’s juicy and pink in the middle or 30 minutes if you want it cooked all the way through. Remove from the oven and rest for 10 minutes.

3 ROAST POTATOES

Spread out the potatoes on a baking sheet. Drizzle the oil over and season with the salt. Roast with the lamb until golden brown.

4 MINT PESTO

Put the almonds in the bowl of a food processor. Pulse until finely ground. Add the rest of the ingredients and pulse until well mixed and finely ground.

5 TO SERVE

Slice the lamb into cutlets and serve with the potatoes, pesto and extra mint.

 

 

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