Minted Lemon Lamb

I wish I could take credit for this lovely lemon flavoured lamb. I found this recipe in an Australian Women's Weekly Cook Book. The cooking time may be less depending on how rare you like your lamb. I often serve this with Greek Feta Salad and crusty bread.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  cup  stale  breadcrumbs
• 1  teaspoon  grated fresh lemon rind
• 2  teaspoons  chopped of fresh mint
• 1  teaspoon dried rosemary leaves
• 1⁄2 teaspoon sugar
• 1  teaspoon  oil
• 2  tablespoons lemon juice (approximately as it may take more juice to bind ingredients)
• 600  g racks of lamb (4 racks with 2 cutlets each)

• Lemon mint sauce

• 2  teaspoons butter
• 1  teaspoon  grated fresh lemon rind
• 1⁄4 cup lemon juice
• 1  tablespoon  chopped of fresh mint

Directions

1. Combine breadcrumbs, lemon rind, mint, rosemary, sugar and oil in bowl, add enough lemon juice to bind ingredients together.
2. Trim racks of excess fat.
3. Pat breadcrumb mixture firmly along back of cutlets.
4. Place cutlets (crumb side up) on rack over baking dish, bake at 180°C or 350°F for about 30 minutes.
5. Allow lamb to sit for a few minutes then serve with sauce.
6. Lemon mint sauce: Combine all ingredients in saucepan, stir constantly over heat until mixture boils.