Rack Of Lamb With Minted Pea Puree – a delicious recipe with rack of lamb, mint leaf, clove garlic, red wine vinegar, sugar, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 200 degrees C.
2
Place the lamb on a rack in a baking dish.
3
Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.
4
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.
5
Season to taste.
6
Coat the lamb with the mint paste and marinate for 15 minutes.
7
Place in the oven and cook for 20-25 minutes or until done to your liking.
8
Minted Pea Puree: Place the potato in a saucepan and boil until tender.
9
Add the peas and cook for another 5 minutes.
10
Drain and place in food processor along with butter and mint leaves.
11
Pulse for a short time so mixture is smooth, but with a little texture.
12
Serve with the lamb.
414
kcal
Calories
21
g
Fat
44
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 rack of lamb (6-8 point), 1 cup mint leaf, 1 clove garlic, chopped, 1 tablespoon red wine vinegar, and more.
Yes, Rack Of Lamb With Minted Pea Puree falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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