Rack of Lamb With Chilli-Mint Sauce

Adapted from Delicious magazine. For Dave and I, we usually use 3 lamb racks with 4 cutlets on each and all the marinade and sauce (I don't halve it). Nice served with a sweet potato rosti or mash. Prep time includes 30 minutes marinating time.

• Ready In: 50 mins
• Serves: 6

Ingredients

• For Marinade

• 40  ml fish sauce
• 2  garlic cloves, crushed
• 60  ml  sweet chili sauce
• 3  tablespoons of fresh mint, chopped
• 20  ml  peanut oil
• 6  frenched lamb racks, 4 cutlets on each

• Chilli-Mint Sauce

• 2  tablespoons palm sugar, grated
• 40  ml  peanut oil
• 60  ml rice vinegar
• 1  lime, juice and zest of
• 20  ml fish sauce
• 2  small red chilies, seeded, thinly sliced
• 2  spring onions, sliced on diagonal
• 2  cups of fresh mint, roughly chopped

Directions

1. Combine all marinade ingredients and rub over lamb.
2. Refrigerate for 30 minutes.
3. Preheat oven to 200°C.
4. Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking.
5. Allow to rest for 5 minutes.
6. To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.