Rack of Lamb With Basil & Mint

• 1 rack of lamb (around 1.5lbs or 700g)
• 3 tbsp chopped mint
• 3 tbsp chopped basil
• 6 garlic cloves
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3 tbsp olive oil

• Step 1:

  Preheat the oven to 180 C / 360 F fan.

• Step 2:

  Place the mint, basil, garlic, sea salt, pepper, and olive oil in a mortar or food processor and mix until a paste forms.

• Step 3:

  Place the lamb in an oven dish and smooth the paste on top of the lamb in a thin layer.

• Step 4:

  For rare cooked meat, cook for 15 minutes per 500g / pound plus 15 minutes.

• Step 5:

  For medium cooked meat, cook for 20 minutes per 500g / pound plus 20 minutes.

• Step 6:

  For well-done meat, cook for 25 minutes per 500g / pound plus 25 minutes.

• Step 7:

  Once cooked, let it rest for 5 minutes before carving. Enjoy!

PS: Enjoy the meat but try and leave out the fat. It gives great flavor to the lamb, but best not to eat it all.

Pairs well with Roasted Sweet Potato and Garlic and Italian Sautéed Zucchini with Lemon and Mint.

It keeps in the fridge for up to 5 days.