Name: Minted lamb racks
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 4 3-cutlet racks of lamb; 1 1/2 tablespoon vegetable oil; 1 (170g) red onion, finely chopped; 2 (150g) trimmed sticks celery, finely chopped; 1 (150g) apple, finely chopped; 3/4 cup (180ml) beef stock; 1 tablespoon finely chopped fresh mint; 2 teaspoon finely chopped fresh sage; 1/2 cup (125ml) fruit chutney; 1/2 cup (125ml) dry white wine; 2 clove garlic, crushed; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander

Ingredients

4 3-cutlet racks of lamb

1 1/2 tablespoon vegetable oil

1 (170g) red onion, finely chopped

2 (150g) trimmed sticks celery, finely chopped

1 (150g) apple, finely chopped

3/4 cup (180ml) beef stock

1 tablespoon finely chopped fresh mint

2 teaspoon finely chopped fresh sage

1/2 cup (125ml) fruit chutney

1/2 cup (125ml) dry white wine

2 clove garlic, crushed

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Method

1.To make a marinade, combine chutney, wine, garlic, cumin and ground coriander in a large bowl; add lamb and mix well. Cover; refrigerate several hours or overnight.

2.Drain lamb; reserve marinade. Heat half of the oil in a 1.5 litre flameproof casserole dish. Stir onion, celery and apple over heat until onion is soft. Remove from dish.

3.Preheat oven to 180°C. Heat remaining oil in dish; cook lamb until browned all over.

4.Return onion mixture to dish. Add stock, reserved marinade and herbs; bring to a boil. Cover with foil and roast in oven about 1 hour or until lamb is tender. Cut lamb into cutlets before serving.

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