Ingredients (serves 6)
- 40ml (2 tbs) fish sauce
- 2 garlic cloves, crushed
- 60ml (1/4 cup) sweet chilli sauce
- 3 tbs chopped fresh mint
- 6 Frenched racks lamb,
- 4 cutlets on each
- 20ml (1 tbs) peanut oil
Chilli-mint sauce
- 2 tbs grated palm sugar*
- 40ml (2 tbs) peanut oil
- 60ml (1/4 cup) seasoned rice vinegar
- 1 lime, juiced, zested
- 20ml (1 tbs) fish sauce
- 2 small red chillies, seeded, thinly sliced
- 2 shallots (spring onions), sliced on the diagonal
- 2 cups fresh mint, roughly chopped
Method
- Combine the fish sauce, garlic, chilli sauce and mint and rub over lamb. Refrigerate for 30 minutes. Preheat the oven to 200°C.
- Heat oil over medium-high heat, then cook lamb racks for 1-2 minutes each side. Transfer to a baking tray and roast for 6-8 minutes until cooked through. Allow to rest for 5 minutes. (This will be rare. Cook a little longer if you prefer it well done.)
- To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack with a sweet potato rosti
Recipe from taste.com.au Photo is my own (the vanilla essence wasn't for this dish, but was used with sugar when I whipped the cream for the caramel tart we had for dessert).
I halved the recipe as there was only two of us. To make the sweet potato rosti, grate the sweet potato, (about half a big one), add garlic, chopped onion, an egg, salt and pepper, and some flour. Spoon dollops into shallow frypan with peanut or canola oil. Flatten out and turn over when the edges brown. There are a few recipes on the net for this, but as I have made German Kartoffel Puffer before, I just switched the potatoes and made the rest the same. They were delicious, and a necessary addition to this dish. We had the lamg quite rare, and cooked it for double what the recipe said, so increase the time if you like your meat more cooked.
