xcess fat off of the Lamb and set to one side
Marinade lamb in lemon juice, oil, garlic
Rinse rack of lamb under cold water and pat
edium-high heat. Add lamb riblets and saute until deep
br>Place the lamb racks on a wire rack in a large
he meat portion of the lamb rack liberally with the Dijon mustard
small bowl. Rub rack of lamb with mixed spices and wrap
n hour before roasting, remove lamb from refrigerator.
Trim excess
killet on high heat. Sear lamb rack 2-3 mins on all
ver high heat. Season the lamb and brown on both sides
b>lamb racks to assure the meat roasts evenly.
Season each rack
nd butter.
Place the rack of lamb in a roasting pan
n large bowl.
Arrange lamb racks meat side up in
f olive oil.
Place lamb racks in fat down and
eep pocket along top of lamb rack. Stuff with feta mixture. Truss
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.
f this mixture onto the lamb rack. Wrap the exposed bones with
small bowl.
Place lamb in an oiled large shallow
Mix all ingredients above as marinade.
Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible.
Rub marinade onto the racks and soak overnight.
Sear racks in hot skillet with meat side down, and then turn rack over to broil 6 to 8 minutes at high heat with meat side up.
Turn racks over and broil for 2 to 3 more minutes.
Mix the leftover marinade with corn syrup or honey and apply as glaze.
Blast in high heat for 1 to 2 minutes.
tir in salt.
brush lamb with olive oil and rub