Rack of Lamb with Mint topping
2 rack of lamb
1/4 cup fresh mint, chopped
1 tablespoon dried mint
2 tablespoons olive oil
2 tablespoons soy sauce
2 cloves garlic, chopped
1 tablespoon lemon juice
1/4 cup fresh breadcrumbs
salt and freshly ground black pepper
1/2 cup red onion, finely chopped
1 cup red wine
2 cups beef or chicken stock
2 tablespoons mint or apple jelly
1 teaspoon cornstarch, COMBINED WITH
1 tablespoon water
Trim racks of fat. Heat a skillet on medium-high heat and fry racks 3 minutes per side or until outside is golden. Cool.
Combine mint, oil, soy sauce, garlic, lemon juice and breadcrumbs. Season with salt and pepper, spread over racks and marinate 30 minutes.
Preheat oven to 425 degrees F. Place lamb fat side up in a baking dish. Roast for 15 to 30 minutes depending on thickness of rack, or until pink. Let lamb sit for 10 minutes while making sauce.
Pour fat out of pan leaving about 1 teaspoon. Add onion and saute until softened, about 3 minutes. Pour in wine and bring to boil. Reduce to 2 tablespoons.
Add stock. Bring to boil and cook for 2 minutes or until sauce has reduced slightly. Stir in mint jelly and cornstarch mixture. Bring to boil, stirring.
Carve lamb into chops and serve with some sauce on the side.
Oven Roast Potatoes
• 2 cups fingerling potatoes (or quartered table potato)
• 1 clove of garlic, minced
• ½ cup dried rosemary
• ¼ cup olive oil
• ¼ teaspoon black pepper
• Pinch of salt
• Preheat oven to 400 degrees F.
• Combine potatoes, garlic and oil in a metal pie pan or small roasting pan sprinkle with dried rosemary for 30 min
• Remove from oven and sprinkle with salt and pepper to taste
Watermelon Aged Goat Cheese Salad
• 4 cups watermelon Cubed
• 6 mint leaves julienned
• 1/3 cup aged goat cheese crumbled
• Juice of 1 lime
Toss all ingredients together in a large bowl and serve chilled