Roast Rack of Lamb with Mint Oil Sauce

Another simple dish to do! Lamb is not what i usually eat but this is what my hubby likes and i need to master the skills to do this!! After reading several books, i made up my mind to cook it this way!

Ingredients:

Scottish Lamb Rack (as Scottish lambs were fed with milk, grass and water only. So the meat is pretty tender!)

Rosemary - washed, dried and take out leaves.

Garlic - minced, just a little bit

Tomato and New Potato

Mint Leaves

Red Wine Vinegar

Extra Virgin Olive Oil

Parprika, Salt and Pepper

How to Make:

1. Preheat oven to 200'C.

2. Wash and dry lamb rack. Score the lamb in a diagonal way (i.e. make a slight cut on the skin - dont cut too deep!). Marinate the lamb with parprika, salt, pepper, fresh rosemary and minced garlic all over, adding a drizzle of extra virgin olive oil. Set aside.

3. Boil water in a small pot and once boiled, put washed new potatoes in it for 5-6 min. Take out and drain and cut into half.

4. Tomato - wash, drain and cut into half (horizontally).

5. Heat up a frying pan, add olive oil and then sear the lamb rack until golden on all sides.

6. Place seared lamb rack on baking tray with the tomatoes and potatoes on the side. You can drizzle the oil remaining on the marinate plate to the baking tray and if not moist enough, drizzle a bit more olive oil on top of the lamb in the baking tray. Feel free to sprinkle a bit more parprika, salt, pepper and rosemary leaves on top. Roast for 25-30 minutes for medium and 40-45 minutes for almost well done. 

7. During roasting, you can prepare the fresh mint oil sauce - just wash and dry all mint leaves. Put the leaves in the blender, add some salt and sugar, then blend until smooth. Scrape them to a sauce bowl, add some red wine vinegar and a lot of extra virgin olive oil and mix well. Try the taste and adjust the seasoning to your likings.

8. Once you take out lamb from the oven, let it rest for 5 min with loose foil on top - so that it can retain some juice inside.

** it's important to note you will need to serve the lamb within 5-10 minutes after resting. Otherwise, the lamb will become overcooked during a long resting time.

Enjoy!
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