Friday, January 9, 2015

Racks of Lamb with Parsley Mint Crust

  • ¼ cup (60 ml) butter or margarine
  • 1 tbsp (15 ml) mango chutney
  • 2 tsp (10 ml) Dijon mustard
  • 1 clove garlic, crushed
  • 2 tsp (10 ml) lemon juice
  • 6 racks of lamb (3 chops each), excess fat trimmed
  • ½ cup (125 ml) finely chopped fresh parsley
  • 3 tbsp (45 ml) finely chopped fresh mint
  • salt and freshly ground black pepper
MANGO MINT SAUCE
  • 1 mango, peeled, seeded and pureed
  • 1 tbsp (15 ml) finely chopped fresh mint
  • freshly ground black pepper
  • 1 tsp (5 ml) vinegar
Racks of Lamb with Parsley Mint Crust

how to cook lamb

  1. Combine butter, chutney, mustard, garlic and lemon juice. Spread evenly over the back of each lamb rack
  2. Sprinkle with parsley, mint and seasonings. Press onto lamb using the back of a metal spoon.
  3. Bake at 400°F(200°C) for 20 to 30 minutes or until tender.
To Prepare Sauce: Combine ingredients in a small saucepan. Heat gently, then serve.