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| Mini lamb roasts with Italian-style mint sauce |
Serves 6
Mini lamb roasts ingredients: 3 x 400g mini lamb roasts,
trimmed. 1 tbs extra virgin olive oil. sunflower oil, to deep-fry. 500g
potatoes, peeled, cut 1cm-thick chips. 4 garlic cloves. 1 small bunch thyme. 1
small bunch oregano. 3 rosemary sprigs. 2 tbs grated parmesan
Italian-style mint sauce ingredients: 1 cup flat-leaf
parsley leaves. 1 cup mint leaves, plus spring to garnish. 2 cup mint leaves
plus sprigs to garnish. 2 tbs capers, rinsed, drained. 2 garlic cloves. 1 tbs
Dijon mustard. 2/3 cup (165ml) extra virgin olive oil. 1 tbs vinegar. 6 anchovy
fillets in oil. drained. Finley grated zest and juice of 1/2 lemon
Mini lamb roasts with Italian-style mint sauce recipe: For
mint sauce, place all ingredients in a blender or small food processor and whiz
to combine. Set aside until ready to serve. Preheat oven to 180C. Season the
lamb roasts and tie up each with kitchen string. Heat olive oil in a large fry
pan over medium-high heat. Cook the lamb for 2-3 minutes each side to brown.
Transfer lamb to a roasting pan and roast for 20-25 minutes each side to brown.
Transfer lamb to a roasting pan and roast for 20-25 minutes until medium0rare
or until cooked to your liking. Rest, loosely covered with foil, for 10
minutes. Meanwhile, half-fill a large saucepan with sunflower oil and heat to
190C. (a cube of bread will turn golden in 30 second when the oil is hot
enough). 30 seconds when the oil is hot enough). Add the extra mint sprigs and
fry for 30 seconds or until crisp. Set aside to drain a paper towel until ready
to serve. Pat chips dry with paper towel to remove any moisture, then add to
the oil and deep-fry, turning occasionally, for 3 minutes or until light golden.
Add the garlic and deep-fry for 2 minutes or until pale golden. Add the herbs,
1 tbs salt and season with pepper. Deep-fry for a further 5-6 minutes until
chips are crisp on the outside and tender inside. Drain chips on paper towel,
discarding herbs and garlic, then scatter with parmesan and salt. Thickly slice
the lamb, then serve with the mint sauce, herbed fries and fried mint sprigs
