Name: Roast rack of lamb with mint pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: rack of lamb frenched; 2.5 ml ground cumin; 2.5 ml ground coriander; sea salt and freshly ground black pepper; 30 ml fresh chillies chopped; 300 g baby potatoes parboiled; 30 ml fresh chillies; 5 ml sea salt; 50 g almonds blanched; 4 strigs fresh mint; 60 ml fresh parsley; 60 ml fresh chillies; 15 ml lemon juice; salt; fresh mint to garnish

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Ingredients (15)

	rack of lamb — frenched
2.5 ml	ground cumin
2.5 ml	ground coriander
	sea salt and freshly ground black pepper
30 ml	fresh chillies — chopped
300 g	baby potatoes — parboiled
30 ml	fresh chillies
5 ml	sea salt
50 g	almonds — blanched
4 strigs	fresh mint
60 ml	fresh parsley
60 ml	fresh chillies
15 ml	lemon juice
	salt
	fresh mint — to garnish

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Method:

Preheat the oven to 200°C.

Lamb:

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

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.

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.

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.

To serve:

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