Minted lamb racks

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Ingredients: 
  • 4 racks of lamb (3 cutlets each)
  • 1 ½ tablespoons vegetables oil
  • 1 medium red onion (170g), chopped finely
  • 2 trimmed sticks celery (150g), chopped finely
  • 1 medium apple (150g), chopped finely
  • ¾ cup (180ml) beef stock
  • 1 tablespoon finely chopped fresh mint
  • 2 teaspoons finely chopped fresh sage
  • Marinade
  • ½ cup (125ml) fruit chutney
  • ½ cup (125ml) dry white wine
  • 2 cloves garlic, crushed
  • ½ teaspoon ground cumin
  • ½ teaspoon ground  coriander
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Preparation: 

Preparation time 20 minutes (plus marinating time and refrigeration time), cooking time 1 hour 30 minutes.

 

1. Combine lamb and marinate in large bowl, mix well. Cover, refrigerate  several hours or overnight.

2. Drain lamb, reserve marinate. Heat half of the oil in 1.5 litre (6 cup) flameproof casserole dish, cook onion, celery and apple, stirring until onion is soft. Remove from dish.

3. 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. Cook, covered in moderate oven about 1 hour or until lamb is tender. Cut lamb into cutlets before serving.

Marinate: combine ingredients in medium bowl, mix well.

Serves 4. Per serving 16.3g fat, 1500kj.