Nutrition per portion
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.
- 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
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.
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.
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.
Top Tip for making Herbed Loin of Lamb with Mint Sauce
Use leftover mint sauce as a salad dressing, or serve it over white fish, chicken or steak. It will keep in the fridge for 5 days.