Rack of Lamb with mint sauce
By Amanda Scali

Autumn is here and we are starting to head into the cooler nights where you need to pull on a jumper with your sundress or shorts.
 
As the weather cools you might be looking to add some warming and hearty dishes to the cooking roster.
 
This dish is all that and more and will be sure to warm you up on a cold winters evening.
 
What you’ll need:
 
English Mint Sauce
2/3 cup malt vinegar
½ cup sugar
2/3 cup finely chopped fresh mint from 2 large bunches
 
Rack of Lamb
2 racks of lamb, well-trimmed and frenched
Freshly ground black pepper, to taste
½ teaspoon salt
2 garlic cloves
¼ cup Dijon mustard
2 cups fresh white breadcrumbs
¼ cup chopped fresh mint
 
 
Method:
 
For English Mint Sauce: Combine vinegar and sugar in a small saucepan, and boil over high heat until sugar dissolves. Stir in the 2/3 cup chopped mint. Set aside to cool.

 
For Rack of Lamb: Season lamb on both sides with black pepper. Chop garlic finely with salt, pressing down with the side of the knife from time to time, until a paste forms.

 
In a small bowl, mix this paste into the mustard. Divide mustard mixture between racks of lamb, spreading over both sides evenly. In a medium-sized bowl, toss breadcrumbs with ¼ cup chopped mint.

 
Divide breadcrumb mixture between racks, pressing onto lamb and coating both sides completely.
 
 
Transfer prepared lamb to oven rack. Set oven temperature to180 degrees.

 
Carefully remove oven rack with lamb from oven. Transfer lamb to cutting board and cover with foil for 10 to 15 minutes. Cut each rack between the bones into chops.