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    Lemongrass Lamb Racks with Cucumber Salad

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    Lemongrass Lamb Racks with Cucumber Salad

    Serves: 4


    • 2 New Zealand French-Trimmed Racks of Lamb
    • 1 stick lemongrass, halved lengthways
    • 4 garlic cloves, crushed
    • 5cm piece fresh root ginger, peeled and coarsely grated
    • 2tbsp Waitrose Dark Soya Sauce For the cucumber salad:
    • For the cucumber salad:
    • 1/2 cucumber
    • 1 pack Waitrose Fresh Coriander, leaves roughly chopped
    • Juice of 1 lime
    • Juice of 1 lime


    1. Preheat the oven to 200°C, gas mark 6. Pat the meat dry, using kitchen paper and, holding the racks firmly, push a half stem of lemongrass through the centre of the eye of meat on each rack. This will deliciously perfume the lamb while it cooks. In a bowl, mix together the garlic, ginger and soya sauce, then rub all over the red meat.
    2. Cook the lamb racks standing up, with the bones interlaced and facing upwards in a large roasting tin. Place the tin towards the top of the oven for 20-30 minutes, depending on how you like your lamb cooked.
    3. Meanwhile, make the cucumber salad. In a serving bowl, pare long thin ribbons of cucumber with a swivel-bladed peeler, leaving some green skin on for extra colour. Add the coriander and lime juice and toss together.
    4. Remove the lemongrass sticks and carve the lamb racks into cutlets. Drizzle the lamb with any pan juices and garnish with the lime wedges. Serve with the cucumber salad.

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