Spring Wicklow Lamb Rack Cutlets with Sweet Potato Wedges, Green Beans and a Fresh Mint Sauce
This recipe serves four people as a starter.
- 12 best end lamb rack cutlets
- 2 sprigs rosemary
- 1 clove garlic
- 50mls olive oil
- 200g green beans blanched
- 4 large sweet potatoes
Sweet potato seasoning
- 1 tbsp. smoked paprika
- 1 tbsp. celery salt
- ½ tbsp. cumin
- pinch sugar
- 1 bunch mint chopped
- 2 shallots finely chopped
- 50g capers rinsed
- 1 tbsp Dijon mustard
- 60mls olive oil
- 20mls red wine vinegar
- Salt and pepper taste
- Mint sauce- to make the mint sauce combine the shallots and capers in a bowl, add the Dijon mustard, and red wine vinegar and whisk, add the olive oil and continue to whisk. Add the chopped mint and season to taste.
- Lamb cutlets – place the cutlets in a clean bowl, add the olive oil, rosemary and garlic to the bowl and marinade in the fridge for a couple of hours or overnight if you have time.
- To cook the lamb- Place a heavy based pan on the stove on a high heat. Season the lamb with salt and pepper. Place in the smoking hot pan and sear for two minutes on each side until golden brown and roasted. Place on to a tray. When a the lamb is seared place in a pre-heated oven at 180 degrees and roast for four to six minutes for medium, allow to rest for three minutes before serving.
- To plate- Heat the blanched greens in a little olive oil, arrange the beans on a plate beside the sweet potato, place the lamb on top and dress the plate with the fresh mint sauce.
- Get the butcher to cut the cutlets for you, I like the ones from the ‘best end’ of the rack but would also work with gigot or leg chops.
- Make sure you get the fat of the lamb crisp as you sear them as this is where the delicious lamb flavour is achieved.
- Mint is one of the easiest herbs you grow on a window box or in the garden and is perfect with lamb.