| Created by | Katelyn Allegra |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Special Occasion | Summer BBQs |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 700 |
| Fat | 39.4g |
| Saturates | 9.1g |
| Protein | 64g |
| Carbs | 26g |
| Sugars | 7.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
To make the herb crust, place all the ingredients in a blender and blitz until the mixtures comes together.
To prepare the lamb, remove the bottom bones, fat and tendons from the rack of lamb.
Brush the meat with the olive oil, salt and pepper.
Place the lamb on a tray and put it in the preheated oven for 8-10 minutes.
Remove the tray from the oven and brush the lamb with the mustard and then roll it in the herb crust.
Place the meat back on the tray and return it to the oven for another 3-4 minutes.
Allow to rest for 2-3 minutes before slicing.
Dice the vegetables into 2cm pieces.
Heat the oil in a medium-sized pan.
Sauté the vegetables in the pan for 2 minutes.
Add the tomato paste and seasoning, and mix to combine.
To make the mint yoghurt sauce, place all the ingredients except the labneh in a blender and blitz till a smooth green sauce forms.
Mix the green sauce with the labneh and season to taste.
Slowly slice the lamb rack into individual chops, assemble them on the plate or wooden board, place the ratatouille veg next to the chops and serve the mint yoghurt sauce as side.
