Lemon and garlic rack of lamb

4 servings Preparation: 15 mins, Cooking: 40 mins By Food24
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Ingredients (10)

1 Tbs lemon juice
1 Tbs fresh chillies — 573
1 garlic — cloves, crushed
1 Tbs garlic — cloves, chopped
1 lamb — French rack with 8 cutlets
2 lemon — cut into wedges
1 red onion — cut into wedges
500 g green beans — trimmed
2 tsp wholegrain mustard
1 Tbs vinegar — white wine
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Preheat oven to 180°C.

Combine lemon juice, oil, garlic and chopped rosemary to form a paste. Pour the paste over the lamb rack and leave to marinate for at least 1 hour.

Place lemon wedges, onion and some extra rosemary sprigs in the bottom of a baking dish and place lamb rack on top making sure to add any extra marinade from the dish. Bake in a hot oven for 35-40 minutes.

Steam beans until tender and combine in a stainless steel bowl with mustard and white wine vinegar and toss until beans are well coated.    

Serve cutlets with the bean salad.

Recipe reprinted with permission of Met-S Care.
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