Name: Rack of Lamb with a Rosemary - Chive Crust and Homemade Mint Sauce
Yield: 2
Ingredients: 1 x 8-bone French-trimmed; RACK OF LAMB; 1 tbsp DIJON MUSTARD; 2 tbsp finely CHOPPED ROSEMARY; 3 tbsp finely CHOPPED CHIVES; 85g BUTTER, SOFTENED; 55g fresh BREADCRUMBS; SEA SALT and freshly ground BLACK PEPPER; For the mint sauce; 2½ tbsp GRANULATED SUGAR; 4 tbsp BOILING WATER; 2 tbsp WHITE WINE VINEGAR; 30g MINT, ROUGHLY CHOPPED

VMG Recipes

RACK OF LAMB WITH A ROSEMARY – CHIVE CRUST AND HOMEMADE MINT SAUCE