Roast rack of lamb with mint pesto

Preparation time : 15 min Cooking time : 20-30 min / resting: 10 min Servings : 2
  • LAMB
  • rack of lamb with 4 cutlets, frenched
  • 2,5 ml each ground cumin and coriander
  • salt and freshly ground black pepper
  • 30 ml olive oil
  • 300 g baby potatoes, parboiled
  • 30 ml olive oil
  • 5 ml sea salt flakes
  • 50 g blanched almonds
  • 4 sprigs fresh mint
  • 60 ml fresh Italian parsley
  • 60 ml olive oil
  • 15 ml lemon juice
  • salt
  • fresh mint sprigs

Preheat the oven to 200°C.

1. Lamb: Season the rack of lamb with the cumin,coriander, salt and pepper. Rub the oil all over  and put the lamb, fat side up, on a baking sheet. Cover the frenched bones with foil.

2. Roast for 20 minutes for lamb that’s juicy and pink in the middle or 30 minutes if you want it cooked all the way through. Remove from the oven and rest for 10 minutes.

3. Roast potatoes: Spread out the potatoes on a baking sheet. Drizzle the oil over and season with the salt. Roast with the lamb until golden brown.

4. Mint pesto: Put the almonds in the bowl of a food processor. Pulse until finely ground. Add the rest of the ingredients and pulse until well mixed and finely ground.

5. To serve: Slice the lamb into cutlets and serve with the potatoes, pesto and extra mint