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Lamb with mint, chilli, roasted carrots & garlic yogurt
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¼ x 340g jar mint jelly
¼-½ tsp chilli flakes (plus extra for sprinkling)
2 packs No.1 Abervale Lamb Racks (about 300g each)
2 x 150g packs No.1 Baby Topped Carrots (or rainbow baby carrots)
2 tbsp No.1 Extra Virgin Olive Oil
1 tbsp No.1 Balsamic Di Modena IGP Invecchiato
200g No.1 Greek Natural Strained Yogurt
2 cloves garlic, crushed
Juice of ½ lemon
1 tsp dried mint
1 tbsp chopped flat leaf parsley
1. Preheat the oven to 220°C, gas mark 7. Place the mint jelly, chilli flakes and some seasoning in a large bowl and mix to combine. Add
the lamb, toss to coat and set aside at room temperature for 10 minutes.
2. Meanwhile, place the carrots on a medium-sized baking tray. Drizzle with the oil, vinegar and seasoning then toss to coat. Cook for 10 minutes, then turn the carrots and drizzle with 4 tbsp water. Top with the lamb and any marinade. Season well.
3. Cook for 20 minutes for rare or until cooked to your liking, ensuring all surfaces of the meat are thoroughly cooked. Set aside to rest. Meanwhile, mix the yogurt, garlic, lemon juice, dried mint and some seasoning. Swirl over 4 plates.
4. Slice the meat into cutlets and serve both the carrots and lamb on the yogurt, with any cooking juices spooned over. Sprinkle with the chopped parsley and extra chilli flakes (if desired). Delicious with warm flatbread or buttered new potatoes.
Typical values per serving:
This recipe was first published in October 2019.