Lemon and garlic rack of lamb
|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|
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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