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    You are in: Home / Recipes / roasted rack of lamb with mint crust Recipe
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    roasted rack of lamb with mint crust

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    JOHN MULVIHILL's Note:

    roasted rack of lamb with mint crust with red wine and redcurrant jus

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      seal rack of lamb on a very hot pan.
    2. 2
      coat rack with wholegrain mustard and press rack into chopped mint.
    3. 3
      place rack in a hot oven and cook to requried taste.
    4. 4
      add minced garlic to pan and cook out.
    5. 5
      deglace pan with red wine and redcurrant jelly.
    6. 6
      reduce by half and whisk in 1oz of butter an season.
    7. 7
      in a seperate pan saute the leeks for two minutes in the remaining butter then add the shallots.
    8. 8
      cook out for another three minutes.
    9. 9
      add to the mashed potatos and mix together.
    10. 10
      make a large quenelle of the mash and place of centre of plate ladle sauce opposite the potato.
    11. 11
      slice lamb and place on top af the sauce.
    12. 12
      garnish with fresh herbs.

    Ratings & Reviews:

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    Nutritional Facts for roasted rack of lamb with mint crust

    Serving Size: 1 (433 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 516.8
     
    Calories from Fat 219
    42%
    Total Fat 24.4 g
    37%
    Saturated Fat 14.7 g
    73%
    Cholesterol 60.9 mg
    20%
    Sodium 521.9 mg
    21%
    Total Carbohydrate 60.7 g
    20%
    Dietary Fiber 6.8 g
    27%
    Sugars 12.3 g
    49%
    Protein 7.1 g
    14%

    The following items or measurements are not included:

    racks of lamb

    mint

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