Roast Lamb with Mint Chimichurri Sauce
Mmm.. roast lamb with mint sauce. A classic combination with a twist.Instead of the traditional ‘mint sauce’ or ‘mint jelly’ that you buy from supermarkets (which contains sugar and often preservatives), this one is of course sugar free and preservative free but made from fresh ingredients and takes only minutes to make.This deliciously flavoursome fresh herb ‘sauce’ is the perfect condiment to lamb to add an element of freshness and zest.As this quick and easy recipe uses such simple and fresh ingredients it is naturally gluten free, dairy free, sugar free, vegan and Paleo.
Servings 4
Ingredients
- 2 x 8 racks of Lamb, french trimmed
- 2 cloves Garlic, crushed
- 1 cup (packed) fresh Mint
- 1/2 cup (packed) fresh Flat Leaf Parsley
- 3 tablespoon extra virgin olive oil
- 2 tablespoon Lemon juice
- 1/4 teaspoon Dried Chilli Flakes
- Pinch Sea salt
Instructions
- Pre-heat fan-forced oven to 180C.
- Season lamb racks with olive oil, salt and pepper.
- Transfer lambto a roasting tray and roast in oven for 30-35 minutes or until lamb cooked to liking.
- Meanwhile prepare mint sauce. In a small food processor, spice grinder or stick blender with attachment blend all ingredients until herbs are finely chopped and ingredients are well combined. Set aside.
- Allow lamb racks to rest for at least 5 minutes before cutting to ensure tenderness of your meat.
- Serve lamb warm with mint sauce.
Notes
Serving Suggestions:
- Serve with sides of cooked greens.
- This recipe works well served with a side of Beetroot and Parsnip Mash.
- In Chimichurri sauce instead of fresh garlic use garlic infused olive oil.