Roast rack of lamb

6 servings Prep: 25 mins, Cooking: 30 mins
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With chilli and carrot jam. Delicious!

By Food24 July 25 2011
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Ingredients (14)

500 g carrots — peeled, julienned
salt — just a pinch
lemons — zest only
250 ml jam — smooth, apricot
2 red chilli — deseeded and finely sliced
30 ml mint sauce — or fresh mint
2 lamb — rack
1 lemon — halved
olive oil
sea salt
65 ml english mustard — hot
45 ml fresh rosemary — finely chopped
30 ml coriander — seeds, toasted, crushed
20 ml freshly ground black pepper
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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.

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