Rack Of Lamb With Minted Pea Puree - cooking recipe

Ingredients

1 rack of lamb (6-8 point)
1 cup mint leaf
1 clove garlic, chopped
1 tablespoon red wine vinegar
1 pinch sugar
2 tablespoons olive oil
Minted Pea Puree
1 (200 g) medium new potatoes
400 g frozen peas or 400 g fresh peas
3 tablespoons butter
3/4 cup mint leaf

Preparation

Preheat the oven to 200 degrees C.
Place the lamb on a rack in a baking dish.
Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.
Add the olive oil slowly to the mixture adding a little more if the mixture seems too thick-if the mixture seems too runny, add a few more mint leaves.
Season to taste.
Coat the lamb with the mint paste and marinate for 15 minutes.
Place in the oven and cook for 20-25 minutes or until done to your liking.
Minted Pea Puree: Place the potato in a saucepan and boil until tender.
Add the peas and cook for another 5 minutes.
Drain and place in food processor along with butter and mint leaves.
Pulse for a short time so mixture is smooth, but with a little texture.
Serve with the lamb.