Roast rack of lamb
|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|
|65 ml||english mustard — hot|
|45 ml||fresh rosemary — finely chopped|
|30 ml||coriander — seeds, toasted, crushed|
|20 ml||freshly ground black pepper|
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.