Spring Time Rack of Lamb
- 1 rack of lamb (6-8 point)
- 1 cup mint leaf
- 1 clove garlic, chopped
- 1 tablespoon red wine vinegar
- 1 pinch sugar (raw; optional)
- 2 tablespoons olive oil
Preheat the oven to 450 and place the rack of lamb in a baking dish. Season the lamb with salt and pepper and allow to rest before roasting. Coat the lamb with the mint paste (directions follow) and marinate for 15 minutes.
Mint paste: Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.
Add the olive oil slowly to the mixture adding a little more if the mixture seems too thick-if the mixture seems too runny, add a few more mint leaves & season to taste. Coat the lamb with the mint paste and marinate for 15 minutes.
Roast the lamb for 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
Minted Pea Puree
- 1 medium new potatoes
- 1 cup fresh peas
- 3 tablespoons butter
- 1/4 cup mint leaf
Pea Shoot Salad
- 2 handfuls of pea shoots
- 1 handful of baby kale
- 3tsp extra virgin olive oil
- 4tsp lemon juice
- Salt and pepper to taste