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Glazed Minted Lamb Racks

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  Lean lamb racks 2 (each containing 6 cutlets)
For burghul seasoning
  Burghul 4 Tablespoon
  Soft breadcrumbs 1 Ounce (1/2 cup, 30 g)
  Finely chopped fresh parsley 3 Tablespoon
  Finely chopped fresh mint 1 Tablespoon
  Grated lemon rind 1 Teaspoon
  Pine nuts 1 Tablespoon, toasted
  Mint jelly 2 Teaspoon
  Apple 1 , peeled, cored and grated
  Butter 1⁄2 Ounce, melted (15 g)
  Freshly ground black pepper To Taste
For mint glaze
  Mint jelly 3 Tablespoon
  Orange juice 2 Tablespoon
  Honey 2 Tablespoon

1. To make seasoning, soak burghul in boiling water for 15 minutes. Drain and rinse under cold running water. Dry on absorbent kitchen paper, place in a bowl and mix with remaining ingredients.
2. To make glaze, melt jelly in a saucepan over a medium heat. Stir in juice and honey.
3. Trim excess fat from outside of lamb racks. Using a sharp knife, separate bones from meat, leaving both ends intact, to make a pocket. Pack seasoning firmly into pockets.
4. Place racks in a baking dish, brush with glaze and bake at 180°C/350°F/Gas 4 for 30-35 minutes or until cooked to your liking. Baste frequently with glaze during cooking.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes

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Glazed Minted Lamb Racks Recipe