Rack of Lamb with Minted Pea Puree

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 fresh peas
• 3 tablespoons butter
• 3/4 cup mint leaf

Directions

1. 1

   Preheat the oven to 200 degrees C.

2. 2

   Place the lamb on a rack in a baking dish.

3. 3

   Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.

4. 4

   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.

5. 5

   Season to taste.

6. 6

   Coat the lamb with the mint paste and marinate for 15 minutes.

7. 7

   Place in the oven and cook for 20-25 minutes or until done to your liking.

8. 8

   Minted Pea Puree: Place the potato in a saucepan and boil until tender.

9. 9

   Add the peas and cook for another 5 minutes.

10. 10

    Drain and place in food processor along with butter and mint leaves.

11. 11

    Pulse for a short time so mixture is smooth, but with a little texture.

12. 12

    Serve with the lamb.