Minted Racks of Lamb

Ingredients:

4 x 4-cutlet racks of lamb
400g mint jelly
2 tbsp white wine
3 tbsp chives, finely snipped

Method:

Carefully trim any excess fat from the lamb, leaving just a thin layer on the meat. Take a shall, sharp, knife and trim any meat and sinews from the ends of the rib bones. Cover the exposed bones with foil to prevent burning.

Arrange the prepared lamb on a rack in a baking tin. Turn the mint jelly into a saucepan and add the wine. Bring to a boil over high heat and continue boiling for about 4 minutes, or until the mixture has reduced and thickened. Take off the heat and set aside to cool slightly then stir in the chives before brushing the mixture all over the racks of lamb.

Transfer to an oven pre-heated to 200°C and roast for about 35 minutes for medium-rare. During the cooking time re-brush the lamb with the mint jelly glaze every 10 minutes.

When cooked, transfer the lamb to a cutting block and remove the foil. Cover with a large sheet of foil and set aside to rest for 5 minutes before serving.

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