Lucy's Recipes Rack of Lamb with Passionfruit Salsa | Rack of Lamb with Passionfruit Salsa |
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Serve with slivered snow peas sautéed with a little slivered red pepper. Use ½ cup mango if passion fruit is unavailable. 2 racks of lamb, 8 chops each 1 tablespoon olive oil 2 tablespoons honey mustard 2 tablespoons chopped fresh mint Salt and freshly ground pepper Vinaigrette: 1 passion fruit, cut in half, seeds scooped out 1 tablespoon honey ½ teaspoon chopped lime rind 2 tablespoons lime juice 2 tablespoons chopped mint Preheat oven to 400 F. Combine olive oil, honey mustard, mint and salt and pepper. Spread over lamb racks. Place meat on a rack in a roasting pan and place in oven. Roast for 25 to 40 minutes (depending on thickness) or until lamb is pink. Combine passion fruit pulp, honey, lime rind and juice and mint. Remove lamb from oven and let rest for 10 minutes. Carve down between chops and serve 3 to 4 chops per person. Drizzle with a little salsa. Serves 4. |
