John Myers
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Rack of Lamb in Mint-crust Coat
The perfect rack of lamb in mint-crust coat recipe with a picture and simple step-by-step instructions.
- 1,5 kg Rack of Lamb
- 1 Bd Mint fresh
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 400 g Fresh white cabbage
- Olive oil
- Water
- 0,5 Pc. Hot peppers
- 400 g Tomatoes happened
- 400 ml Coconut milk
- 300 g Basmati rice
- 1 Msp Caraway seed
- Salt and pepper
- 3 tbsp Breadcrumbs
- 1 Pc. Lemon
rice
- Wash the rice, bring a saucepan with a cup of water to the boil and add the rice. Cook the rice until the water has completely evaporated, then add the coconut milk. Take the pot off the stove and cover with aluminum foil and the lid. Keep the rice warm at a low temperature and let it steep.
Mint crust
- Mix a clove of garlic, mint leaves, olive oil, lemon juice, breadcrumbs and salt and pepper together to form a mixture.
Rack of Lamb
- Sear the rack of lamb in oil for about 4 minutes, take it out of the pan and rub it with the prepared mint mixture. Then cook in the oven at 120 ° top and bottom heat for approx. 20 minutes.
Salsa sauce
- Chop the onions and fry them. Then add the tomatoes and season with salt, pepper and garlic. Add a pinch of caraway seeds and half a pepperoni. Then cut the white cabbage into wafer-thin slices and add them. Let everything cook for about 15 minutes, until the cabbage is firm to the bite.
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