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- Racks of lamb with mint salsa
Racks of lamb with mint salsa
Nutrition facts per serving:
- Energy in kcal about 505
- Fat about 36g
- Carbohydrates about 7g
- Protein about 37g
This is needed
This is needed
for 4 people
Marinade
- 1 tbsp honey mustard
- 2 tbsp olive oil
- 2 tsp fennel seeds, crushed
- 0.75 tsp salt
- a little pepper
- 2 racks of lamb (each approx. 350 g)
Mint salsa
- 2 tbsp olive oil
- 3 tbsp white balsamic vinegar
- 2 tbsp water
- 1.5 bunches peppermint, finely chopped
- 1 garlic clove, squeezed
- 50 g unsalted, shelled pistachios, finely chopped
- 1 tsp fennel seeds, crushed
- 0.25 tsp salt
- a little pepper
Charcoal/gas/electric grill
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- 2 tbsp olive oil
- 2 courgettes, cut lengthwise into thin slices
- 0.5 tsp salt
And that's how it's done
And that's how it's done
Marinade
Combine the mustard, oil and fennel seeds, season. Rub the marinade into the meat, cover and marinate for approx. 30 mins.
Mint salsa
Combine the balsamic, oil, water and garlic, mix in the mint, pistachios and fennel, season.
Charcoal/gas/electric grill
With the lid down, grill the racks of lamb over/on a medium heat (approx. 200°C) for approx. 6 mins. on each side. Remove the lamb, cover and leave to rest for approx. 5 mins. Mix the courgette with the oil and salt, grill for approx. 3 mins. on each side. Carve the racks of lamb, serve with the courgette slices and salsa.
