Minted rack of lamb

Deur Barbara Joubert, SARIE KOS Somer 2009/10

Foto’s: Micky Hoyle Galery

Perfect for a very big day.

(Serves 4)

50 g bread crumbs
25 g mint leaves
25 g parsley
25 g pine nuts
25 ml butter, melted
600 g rack of lamb
Salt and freshly ground black pepper
4 whole garlic bulbs, halved
About 60 ml olive oil

Preheat oven to 200 °C. Combine bread crumbs, mint, parsley, pine nuts and melted butter in your food processor. Mix well. Make little crosswise nicks in the skin of the meat and firmly press the mint crust onto it. Cover the bones in tin foil so they don’t brown too much. Season with salt and black pepper. Put rack of lamb in an oven roasting dish with the bones lying flat, crust up. Add garlic. Sprinkle olive oil over meat and garlic. Place in oven (see tip below). When taking the meat out of the oven, don’t lift it out immediately – the crust could slide off. Let it rest for 10 minutes before serving.

How long do I roast my rack of lamb?

Rare – 20 minutes

Medium rare – 25 minutes

Medium – 30 minutes

Well done – 35 minutes

Always allow another 8 – 10 minutes resting time.

To drink

Douglas Green Vineyard Creations Cabernet Sauvignon 2008