Recipes
Summer Roast Rack of Lamb with Vegetables and Fresh Mint Sauce
Summer Roast Rack of Lamb with Vegetables and Fresh Mint Sauce
Recipe Details
by Charmaine So
Ingredients
General Ingredients
Sauce Ingredients
Step by Step Instructions
Step 1
Preheat oven to 200°C. Pat dry the rack of lamb and trim off any excess fat. Set aside.
Step 2
Slice eggplant into 2cm pieces and cut tomatoes in half. Brush eggplant slices with olive oil and fry on both sides in a frying pan.
Step 3
Remove eggplant from the pan and place them on a baking tray along with the tomatoes and mashed garlic cloves. Sprinkle with oregano and season with salt and black pepper.
Step 4
Season the lamb with salt and black pepper and fry it in the same frying pan until golden brown on all sides. Drizzle with a bit of olive oil and place the lamb into the same baking tray as the vegetables. Bake in oven for 25-30 minutes for medium doneness.
Step 5
Add olives to the baking tray at the last 5 minutes of roasting. Remove pan from the oven and let the lamb rest for 5 minutes before cutting.
Step 6
For the fresh mint sauce, put mint leaves, red wine vinegar, sugar, salt and black pepper into a blender. Add in 3-4 tablespoon of extra virgin olive oil and blend everything together until smooth. Taste and adjust seasoning. Drizzle sauce over cooked lamb and vegetables.
Step 7
Ready to serve
Ingredients
General Ingredients
Sauce Ingredients
by Charmaine So
Step by Step Instructions
Step 1
Preheat oven to 200°C. Pat dry the rack of lamb and trim off any excess fat. Set aside.
Step 2
Slice eggplant into 2cm pieces and cut tomatoes in half. Brush eggplant slices with olive oil and fry on both sides in a frying pan.
Step 3
Remove eggplant from the pan and place them on a baking tray along with the tomatoes and mashed garlic cloves. Sprinkle with oregano and season with salt and black pepper.
Step 4
Season the lamb with salt and black pepper and fry it in the same frying pan until golden brown on all sides. Drizzle with a bit of olive oil and place the lamb into the same baking tray as the vegetables. Bake in oven for 25-30 minutes for medium doneness.
Step 5
Add olives to the baking tray at the last 5 minutes of roasting. Remove pan from the oven and let the lamb rest for 5 minutes before cutting.
Step 6
For the fresh mint sauce, put mint leaves, red wine vinegar, sugar, salt and black pepper into a blender. Add in 3-4 tablespoon of extra virgin olive oil and blend everything together until smooth. Taste and adjust seasoning. Drizzle sauce over cooked lamb and vegetables.
Step 7
Ready to serve