Rack Of Lamb With Chilli-Mint Sauce - cooking recipe

Ingredients

For Marinade
40 ml fish sauce
2 garlic cloves, crushed
60 ml sweet chili sauce
3 tablespoons of fresh mint, chopped
20 ml peanut oil
6 frenched lamb racks, 4 cutlets on each
Chilli-Mint Sauce
2 tablespoons palm sugar, grated
40 ml peanut oil
60 ml rice vinegar
1 lime, juice and zest of
20 ml fish sauce
2 small red chilies, seeded, thinly sliced
2 spring onions, sliced on diagonal
2 cups of fresh mint, roughly chopped

Preparation

Combine all marinade ingredients and rub over lamb.
Refrigerate for 30 minutes.
Preheat oven to 200\u00b0C.
Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking.
Allow to rest for 5 minutes.
To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.