Rack of lamb with a chilli mint sauce
A rack of lamb is scored and cooked whole to beautiful pink perfection, then carved into individual cutlets. They’re served with a chimichurri-style chilli mint sauce – think elevated mint sauce – made with lots of mint, a little chilli, some olive oil and plenty of Sarson’s Signature Seasoned Malt Vinegar for a deep, rich and rounded savoury finish. It's a brilliant, fancier alternative to a Sunday roast. Try it with buttery new potatoes and greens.
Note: Double the amount of lamb (and adjust the aromats accordingly) to serve a crowd.
Ingredients
Metric
Imperial
- 1 8-bone rack of lamb, French-trimmed, patted dry and fat crisscross-scored
- 1 tbsp of olive oil
- 2 garlic cloves, lightly crushed
- 2 sprigs of rosemary
- 25g of unsalted butter
CHILLI MINT SAUCE
- 50g of mint, leaves picked and finely chopped
- 1 red chilli, deseeded and very finely chopped
- 1 small garlic clove, finely grated
- 1 tsp Dijon mustard
- 2 tbsp of Sarson’s Signature Seasoned Malt Vinegar
- 1 tsp caster sugar
- 120g of olive oil
Equipment
- Temperature probe
Method
Remove the lamb from the fridge 30 minutes before cooking. Preheat the oven to 200°C
- 1 8-bone rack of lamb, French-trimmed, patted dry and fat crisscross-scored
Meanwhile, for the mint and chilli sauce, combine all the ingredients except the olive oil in a bowl. Slowly stir in the olive oil until you have a loose, pourable sauce. Season well with salt and pepper and set aside (you can make this in advance if you prefer)
- 50g of mint, leaves picked and finely chopped
- 1 red chilli, deseeded and very finely chopped
- 1 small garlic clove, finely grated
- 1 tsp Dijon mustard
- 2 tbsp of Sarson’s Signature Seasoned Malt Vinegar
- 1 tsp caster sugar
- 120g of olive oil
Season the lamb generously all over with salt. Place the lamb rack fat-side down in a cold ovenproof frying pan with the olive oil and slowly bring up to temperature on a medium heat. Cook for around 8 minutes, allowing the fat to render gradually. Increase the heat to medium-high and continue cooking until the fat is deeply golden and crisp
- 1 tbsp of olive oil
Turn the rack over and sear the meat side for 2 minutes. Add the garlic, rosemary and butter to the pan. Once the butter is foaming, tilt the pan and baste the fat side continuously for 2 minutes
- 2 garlic cloves, lightly crushed
- 2 sprigs of rosemary
- 25g of unsalted butter
Transfer the pan to the oven and roast the rack for 10-15 minutes, depending on its size and how pink you want it. For pink lamb, aim for an internal temperature of around 52°C before resting
Transfer the lamb to a board, loosely cover with foil and rest for 10 minutes. The temperature will continue to rise as it rests
Pour the chilli mint sauce generously over a large serving platter
To divide the rack into individual cutlets, slice in between each rib bone. Arrange the cutlets on the platter, sprinkle over a little flaky salt and serve immediately
Brought to you by Sarson's
Brought to you by Sarson's
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