Roasted lamb rack with lentil salad and mint sauce

This was a most awesome meal. 🙂 Made by the delightful Sasha.

Lamb rack

2 garlic bulbs, crushed
1 lemon, juiced
1/4 cup olive oil
1 rack of lamb
2 tbs thyme

Whisk ingredients minus thyme, season with salt and pepper. PLace lamb racks on roasting tray and pour garlic mixture over. Sprinkle thyme over top. Roast for 20 minutes on 200°C for medium rare.

Lentil salad

1 cans brown lentils, drained, rinsed
1 small red onion, thinly sliced
1 Lebanese cucumber, halved, sliced
2 tomatoes, chopped
1/2 cup mint leaves, shredded
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil

Mix ingredients and gently toss

Mint sauce

2 tbs castor sugar
1 tbs white vinegar
1 cup hot water
1 small bunch mint leaves finely chopped

In small saucepan combine all ingredients except half the mint. Bring to boil then simmer for five minutes. Let sit for 15 minutes to infuse flavour. Strain leaves from sauce then stir remaining fresh mint leaves into sauce and serve immediately.




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