Minty rack of lamb with tahini yoghurt sauce

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.