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Roast rack of lamb

By Faeza
02 September 2016

roast-lamb-apricots

INGREDIENTS: 

¦ 1 X 1,5kg frenched

rack of lamb

¦ salt and freshly

ground black pepper

¦ 45ml (3 tablespoons)

canola oil

¦ Mint pesto, to serve

Mint pesto:

¦ 1 bunch fresh mint

leaves, chopped

¦ 30ml (2 tablespoons)

chopped walnuts

¦ 10ml (2 teaspoons)

crushed garlic

¦ 15ml (1 tablespoon)

olive oil

¦ 15ml (1 tablespoon)

apple cider vinegar

¦ 3ml (½ teaspoon)

chilli flakes

¦ salt and freshly

ground black pepper

INSTRUCTIONS:

Preheat the oven to 180°C.

Season the lamb on all sides with salt and pepper.

Heat oil in a large roasting pan over medium to high heat.

Place the rack of lamb in the pan (fat side down) and sear it for about 2 to 3 minutes

or until it is browned.

Turn the lamb over and sear the other side for 2 minutes.

Place the pan into the oven and roast the lamb for 20 to 30 minutes or until it is

medium-rare.

Remove from the oven and cover with foil.

Let it rest for about 10 minutes before slicing into chops.

Serve with savoury brown rice and mint pesto.

For the mint pesto:

Mix all the pesto ingredients in the bowl of a food processor.

Process until the mixture is almost smooth.

Season with salt and pepper.

The pesto may be made one day ahead, covered and refrigerated.

Bring the pesto to room temperature before serving.