Mustard Lamb Racks With Basil Cream Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut lamb racks in half.
  • Combine oil, basil and garlic in a large shallow dish, add cutlets and mix well.
  • Cover and refrigerate 3 hours or overnight.
  • Heat oven to 180 degrees Celsius.
  • Drain marinade reserving a little to bast over Lamb.
  • Place lamb in oven proof dish bast with oil, garlic mix.
  • Bake uncovered for about 20-25 min's or until cooked as desired.
  • Slice lamb into 2 cutlet portions.
  • Spread mustard over the top.
  • Basil Cream sauce:
  • Whilst Lamb is cooking make the sauce.
  • Heat oil in a pan.
  • Add onion and garlic, cook ,stirring, until soft.
  • Add wine, simmer, uncovered until reduced by about half.
  • Add stock cube and cream, bring to a boil and reduce heat.
  • Mix a little water with cornflour and add to sauce stir until sauce thickens.
  • Add basil stir to combine and remove from heat.
  • Serve Lamb with crispy potato slices some spinach and top with sauce.
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