Lamb Rack & Mint Dressing

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  • 8 cutlet lamb rack
  • 100grams baby spinach leaves (to serve) or I used beans (see picture)
  • Potato stacks (see related recipe)
  • 1/3 cup mint sauce (see related recipe)
  • 1/3 cup wholegrain mustard
  • 2 Tbsp oil
  • s+p

Make the mint dressing by combining the mint sauce with the mustard, oil and s&P. Brush a 1/4 cup over the lamb.

Heat oven to 220 degrees and prepare the potato stacks recipe.

The lamb will take about 20 mins so put it in the oven about 15 mins after you have put the potato stack in (make sure the lamb is at room temperature).

Rest the lamb (wrap in tin foil) for 10mins while potato is still cooking.

To serve cut the potato stack into four and place on serving plates. Cut the lamb rack into four pieces and place on top of the potato. Scatter with spinach leaves and spoon over the remaining dressing (as shown in picture!).

*Serves: 4

*Source: Donna Hay

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