We ate a lot of lamb chops and lamb leg roasts when I was a kid (it’s an Australian staple after all), but rack of lamb was a bit too fancy and expensive for our family. Cooking magazines and books always have beautiful looking racks of lamb, so I thought it was time to try cooking it, using this recipe I found on All Recipes.
1 rack of lamb (8 cutlets)
1 clove garlic
1 sprig rosemary
2 teaspoons honey
1 tablespoon mint sauce
1 tablespoon wholegrain mustard
1. Preheat the oven to 200˚C (400˚F). Cut small slits in the fatty/meaty side of the lamb with a small, sharp knife. Insert slices of garlic and small pieces of rosemary into the slits
2. Whisk together the honey, wholegrain mustard and mint sauce and brush over the lamb racks. Marinate for at least 20 minutes in the fridge.
3. Put the lamb racks into a baking dish and brush with any excess marinade. Bake for 25 minutes for medium–rare.
4. Remove from the oven and allow to stand, covered by foil, in a warm place for 10 minutes. Serve as individual cutlets or with the rack intact.
The lamb was tender and the marinade gives it a really nice flavour. I might try the same marinade as a sauce on lamb chops too!