Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 4 French-trimmed racks of lamb, each with 4-5 ribs
- 100grams mint leaves, finely chopped
- 50grams fresh coriander, finely chopped
- 2teaspoons fresh ginger root, finely grated
- 2teaspoons garlic, crushed
- 2 red chilies, finely chopped
- 4tablespoons sunflower oil
- 1tablespoons curry paste
- 4tablespoons lemon, juiced
- 4tablespoons coconut cream
- 1teaspoons sugar
Method
Step 1 of 4
Prick the flesh of the racks of lamb all over with a sharp knife. Place them in a shallow, nonmetallic dish and set aside.
Step 2 of 4
Place all the remaining ingredients in a food processor and process until you have a fairly smooth paste. Rub this paste all over the racks of lamb, cover, and marinate in the refrigerator for 24 hours.
Step 3 of 4
When ready to cook, allow the lamb to come to room temperature. Place the racks on a baking sheet lined with nonstick parchment paper, flesh side up, and cook in a preheated oven at 176°C for 20-25 minutes or until cooked to your liking.
Step 4 of 4
Remove from the oven and cover with foil. Allow to rest for 5-6 minutes before serving.
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