Recipe

Minted lamb racks

Sep 30, 1975 2:00pm
  • 1 hr 30 mins cooking
  • Serves 4
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Ingredients

Minted lamb racks
  • 4 3-cutlet racks of lamb
  • 1 1/2 tablespoon vegetable oil
  • 1 (170g) red onion, finely chopped
  • 2 (150g) trimmed sticks celery, finely chopped
  • 1 (150g) apple, finely chopped
  • 3/4 cup (180ml) beef stock
  • 1 tablespoon finely chopped fresh mint
  • 2 teaspoon finely chopped fresh sage
  • 1/2 cup (125ml) fruit chutney
  • 1/2 cup (125ml) dry white wine
  • 2 clove garlic, crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander

Method

Minted lamb racks
  • 1
    To make a marinade, combine chutney, wine, garlic, cumin and ground coriander in a large bowl; add lamb and mix well. Cover; refrigerate several hours or overnight.
  • 2
    Drain lamb; reserve marinade. Heat half of the oil in a 1.5 litre flameproof casserole dish. Stir onion, celery and apple over heat until onion is soft. Remove from dish.
  • 3
    Preheat oven to 180°C. Heat remaining oil in dish; cook lamb until browned all over.
  • 4
    Return onion mixture to dish. Add stock, reserved marinade and herbs; bring to a boil. Cover with foil and roast in oven about 1 hour or until lamb is tender. Cut lamb into cutlets before serving.

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