Herbed Loin of Lamb with Mint Sauce Recipe

This juicy lamb recipe is a great one to try if you’re feeding a crowd this weekend – with a classic seasoning of fresh herbs and a lovely mint sauce to accompany it, you just can’t go wrong with fresh lamb.

HOW TO MAKE HERBED LOIN OF LAMB WITH MINT SAUCE

Ingredients

• 2 racks lamb, French trimmed and all fat removed (ask the butcher to do this, and allow 3 cutlets per person)
• 3tbsp each finely chopped rosemary, parsley and mint
• 2tbsp balsamic glaze (from supermarkets)

For the mint sauce

• 100g (4oz) mint, tough stalks removed
• 1 small garlic clove, roughly chopped
• 2tbsp red wine vinegar
• 150ml (¼pt) olive oil

Method

1. Heat the oven to 200C, 180C fan, 400F, gas 6. To prepare the lamb, combine the herbs and scatter them in a rectangle the size of 1 lamb rack on a chopping board. Brush the balsamic glaze over the lamb apart from the 2 ends and the bones, and roll the lamb meat in the herbs until you have an even coating on all sides. Season, then cook the lamb on a wire rack: 15 minutes for pink meat, or 20 minutes if you prefer it more well done.
2. While it’s cooking, make the mint sauce: combine all the ingredients in a food processor with some seasoning and whizz until you have a thick paste. If it’s too thick, add a little water. Check the seasoning – it may need a little more oil or vinegar.
3. When the lamb is cooked, rest it for 4 minutes, then carve into cutlets and arrange with the mint sauce on the side. Serve with Tenderstem broccoli and steamed new potatoes.