Seasoned Racks Of Lamb With Glazed Mint Sauce
|Rack of lamb||4 (4 Small Cutlets Each)|
|Long grain rice||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Butter||1 Ounce (30 Gram)|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||2 Tablespoon|
|Chopped chives||1 Tablespoon|
|For glazed mint sauce|
|White vinegar||3 Tablespoon|
|Water||2 Cup (32 tbs)|
|Chicken stock cube||1|
|Bottled mint jelly||1 1⁄2 Tablespoon|
|Cornflour||1 1⁄2 Tablespoon|
Using a sharp knife, separate bones from meat, leaving both ends intact; this gives a pocket for the seasoning.
Firmly pack seasoning between bones and meat.
Place racks in baking dish and bake, uncovered, in moderate oven 25 to 35 minutes, or until cooked as desired.
Remove from oven, stand 5 minutes before cutting.
Spoon sauce over to serve.
Seasoning Place rice and water in pan, bring to boil, reduce heat, simmer, uncovered, 15 minutes or until water has been absorbed, stirring occasionally.
Add butter, chopped shallots, crushed garlic, parsley and chives, mix well.
Stand, covered, 20 minutes.
Add lightly beaten egg, salt and pepper.
Glazed Mint Sauce Combine sugar and vinegar in saucepan.
Stir over heat, without boiling, until sugar has dissolved.
Bring to boil, boil rapidly, without stirring, until liquid turns golden brown.
Add water, crumbled stock cube and mint jelly, stir until jelly dissolves.
Season with salt and pepper.
Add combined cornflour and extra water, stir until sauce boils, reduce heat, simmer 5 minutes.