Glazed Minted Lamb Racks Recipe
Ingredients
| 2 lean lamb racks, each containing 6 cutlets | ||
| Burghul seasoning | ||
| Burghul | 4 Tablespoon | |
| 1/2 cup/30 g/1 oz soft breadcrumbs | ||
| Parsley | 3 Tablespoon, finely chopped | |
| Mint | 1 Tablespoon, finley chopped | |
| 1 teaspoon grated lemon rind | ||
| Pine nuts | 1 Tablespoon, toasted | |
| 2 teaspoons mint jelly | ||
| 1 apple, peeled, cored and grated | ||
| 15 g/1/2 oz butter, melted | ||
| black pepper | 1 | |
| Mint glaze | ||
| 3 tablespoons mint jelly | ||
| Orange juice | 2 Tablespoon | |
| Honey | 2 Tablespoon | |
Directions
1. To make seasoning, soak burghul in boiling water for 15 minutes. Drain and rinse under cold running water. Dry on absorbent kitchen paper, place in a bowl and mix with remaining ingredients.
2. To make glaze, melt jelly in a saucepan over a medium heat. Stir in juice and honey.
3. Trim excess fat from outside of lamb racks. Using a sharp knife, separate bones from meat, leaving both ends intact, to make a pocket. Pack seasoning firmly into pockets.
4. Place racks in a baking dish, brush with glaze and bake at 180°C/350°F/Gas 4 for 30-35 minutes or until cooked to your liking. Baste frequently with glaze during cooking.
2. To make glaze, melt jelly in a saucepan over a medium heat. Stir in juice and honey.
3. Trim excess fat from outside of lamb racks. Using a sharp knife, separate bones from meat, leaving both ends intact, to make a pocket. Pack seasoning firmly into pockets.
4. Place racks in a baking dish, brush with glaze and bake at 180°C/350°F/Gas 4 for 30-35 minutes or until cooked to your liking. Baste frequently with glaze during cooking.
Chef
