Glazed Minted Lamb Racks
|Lean lamb racks||2 (each containing 6 cutlets)|
|For burghul seasoning|
|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|
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.