2 x 8 lamb cutlet racks, French-trimmed
1 Tbsp olive oil
⅓ cup mint jelly
1½ Tbsp Dijon mustard
¼ cup mint leaves, finely chopped
Sea-salt flakes and freshly ground black pepper, to season
⅓ cup Greek yoghurt
¼ cup tahini
Finely grated zest and juice of 1 lemon
Tabouli, baby spinach leaves and lemon wedges, to serve
Preheat oven to 180°C fan-forced (200°C conventional).
Spray a large non-stick frying pan lightly with oil. Heat over medium-high and sear lamb on all sides for 2-3 minutes, or until browned all over.
In a microwave-safe bowl combine oil, mint jelly, mustard and 2 tablespoons of the mint. Season, stir to combine and microwave on
High (100%) for 15-20 seconds.
Place lamb on a roasting tray lined with baking paper. Brush lamb with mint jelly mixture. Cook for 20-25 minutes, or until cooked to your liking. Set aside on a plate, loosely covered with foil, to rest for 10 minutes.
Meanwhile, in a small bowl combine yoghurt, tahini, lemon zest, juice and remaining mint. Season and stir well, adding a little water if necessary to achieve desired sauce consistency.
Slice lamb racks into individual cutlets and serve with tahini yoghurt sauce, tabouli, baby spinach and lemon wedges.