Lamb Racks With Mint Sauce

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Recapture simpler times and lazy days under the sun with Valli Littles favourite Australian country classics.

The ingredient of Lamb Racks With Mint Sauce

• 2 x 6 cutlet french trimmed lamb racks
• 2 tablespoons olive oil
• 1 tablespoon dried mint
• steamed green beans to serve
• sesame seeds optional to serve
• 150ml olive oil
• 1 cup mint leaves finely chopped
• 1 2 cup flat leaf parsley leaves chopped
• 3 spring onions finely chopped
• 3 anchovy fillets finely chopped
• 1 garlic clove finely chopped
• 1 tablespoon capers rinsed finely chopped
• 2 teaspoons lemon zest plus 1 tablespoon juice
• 1 4 teaspoon chilli flakes

The Instruction of lamb racks with mint sauce

• preheat the oven to 190u00b0c rub the lamb with oil and dried mint then season and stand for 30 minutes at room temperature
• for mint sauce mix all the ingredients in a bowl and season set aside
• heat a large ovenproof frypan over medium high heat cook lamb turning for 3 4 minutes until browned then transfer to oven roast for 10 12 minutes for medium rare or until cooked to your liking rest covered with foil for 5 minutes
• halve lamb racks and divide among 4 plates with beans and potato drizzle with pan juices sprinkle with sesame seeds if using and serve with mint sauce

Nutritions of Lamb Racks With Mint Sauce

calories: 695 012 calories
calories: 55 1 grams fat
calories: 10 5 grams saturated fat
calories: 3 9 grams carbohydrates
calories: 0 5 grams sugar
calories: n a
calories: 48 2 grams protein
calories: 150 milligrams cholesterol
calories: 313 milligrams sodium
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calories: nutritioninformation