Rack of lamb with lemon thyme and mint
Tender lamb racks always look special when you serve them. This recipe is full of luscious Mediterranean flavours. Marinate overnight for the herbs to infuse deeply into lamb. Our rack of lamb with lemon thyme and mint is perfect for a mid week feast, or for something special on the weekend. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
4Preparation time
15 minsCooking time
20 minsIngredients
- 2 lamb racks with 6 cutlets
- 2 tablespoons chopped fresh thyme
- 2 tablespoons finely chopped fresh mint
- juice and zest of 1 lemon
- 3 large garlic cloves crushed
- 3 tablespoons olive oil
- sea salt and black pepper
- for the feta and cucumber salad
- 3 large ripe tomatoes or 6 heirloom tomatoes roughly cut
- 1 small red onion peeled and finely sliced
- 1 cup of finely sliced red cabbage
- 1 Lebanese cucumber peeled and roughly cut
- 2 tablespoons extra virgin olive oil
- juice of½ a lemon
- 1 tablespoon fresh mint or oregano leaves finely sliced
- 50g feta cheese sliced or crumbled
- sea salt and freshly ground black pepper
- to serve
- warmed pitta breads and tzatziki
Method
Using a small bowl mix the olive oil, herbs, lemon juice and zest, garlic, salt and pepper. Place the lamb in a plastic or a ceramic dish and coat thoroughly with the herb mix. (You can cook the lamb at this stage or marinate it covered in the fridge for up to 24 hours) Preheat the oven to 200c or the BBQ to medium high. Place the lamb racks on either an iron griddle or large oven proof frying pan on a medium hot heat or the grill section of your BBQ. Cook on both sides to seal for about 2 minutes, then either place the pan in the oven or close the BBQ lid for 15-20 minutes (this is for medium rare, cook for longer if you prefer your lamb more done). When the lamb is cooked to your liking, remove from the heat & allow to rest in a warm place for 5-10 minutes. While the lamb is resting, throw the salad ingredients together in a medium bowl with the olive oil , lemon juice and salt & pepper mix well then top with the feta and herbs. Cut racks in half and serve with the salad, warmed pitta or flat bread and tzatziki.
