Tender oven roasted rack of lamb paired with a bight and lively radish mint salsa.
Course: Main Course
Ingredients
Lamb and Marinade
2racks of lambfrenched
Salt & pepper to taste
¼cupolive oil
4clovesgarlicminced
1 ½tbspfresh rosemaryfinely minced
2tbspvegetable or avocado oilfor searing
Radish Mint Salsa
2/3 cupcucumberfinely diced
2/3cupred radishesfinely diced
2-3tbspfresh mintminced
1/4cupshallotsminced
2 tbspolive oil
2tbspwhite wine vinegar
1 1/2tspsugar
salt and pepper to taste
Instructions
Line a baking sheet with tinfoil. Season lamb racks liberally with salt and pepper.
Prepare the marinade: add olive oil, garlic and rosemary to a small bowl. Mix well. Brush marinade on both racks and let sit at room temperature for 1 hour.
Prepare the salsa: add all salsa ingredients to a medium bowl, mix well and refrigerate until needed.
Preheat oven to 400 degrees.
Add vegetable oil to pan over high heat. Sear lamb racks for 1 minute per side until browned. Return lamb to baking sheet and place in oven. Roast for 15 – 20 minutes or longer depending on how you like it: 125 degrees for rare, 135 degrees for medium rare. Let lamb rest for 5 – 7 minutes before cutting.
Serve with radish mint salsa and your favourite mash and veggies and enjoy!