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Roast rack of lamb

Recipe from: 25 July 2011

Ingredients 14
Servings 6
Time 25 mins


  • 500
    carrots, peeled and julienned or diced
  • pinch of salt
  • zest of 2 lemons
  • 250
    smooth apricot jam
  • 2
    red chillies, seeded and finely sliced
  • 30
    mint sauce or 125 ml mint leaves, finely chopped
  • 2
    racks of lamb (12 bones in all)
  • 1
    lemon, halved
  • a little olive oil
  • coarse salt
  • 65
    prepared hot English mustard
  • 45
    rosemary, finely snipped
  • 30
    coriander seeds, toasted and crushed
  • 20
    coarsely ground black pepper


30 mins
Place the carrots, salt, zest, jam and chillies in a small saucepan and bring to the boil.
Reduce heat and simmer for 20 minutes.
Remove from heat, stir in mint and keep warm until required.
Rub the lamb with lemon and olive oil and season.
Spread the meaty side with mustard.
Sprinkle the rosemary, coriander and pepper on a board.
Push the meaty side firmly into the mixture so that it sticks to the meat.
Place on a baking rack inside a baking tray and roast in a preheated oven at 230ºC for 15 minutes.
Turn the oven down to 180ºC and roast for a further 15 minutes for medium-rare, or 30-45 minutes for well done.
Allow to stand for a few minutes before slicing and serving with the chilli and carrot jam.

Reprinted with permission of I Love Cooking.
To visit I Love Cooking's blog, click here.

Read more on: roast  |  lamb

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