Rack Of Lamb With Chilli-Mint Sauce

• For Marinade
• 40 ml fish sauce
• 2 garlic cloves, crushed
• 60 ml sweet chili sauce
• 3 tablespoons of fresh mint, chopped
• 20 ml peanut oil
• 6 frenched lamb racks, 4 cutlets on each
• Chilli-Mint Sauce
• 2 tablespoons palm sugar, grated
• 40 ml peanut oil
• 60 ml rice vinegar
• 1 lime, juice and zest of
• 20 ml fish sauce
• 2 small red chilies, seeded, thinly sliced
• 2 spring onions, sliced on diagonal
• 2 cups of fresh mint, roughly chopped

1. Combine all marinade ingredients and rub over lamb.
2. Refrigerate for 30 minutes.
3. Preheat oven to 200u0b0C.
4. Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking.
5. Allow to rest for 5 minutes.
6. To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.

marinade, fish sauce, garlic, sweet chili sauce, mint, peanut oil, lamb, chillimint sauce, palm sugar, peanut oil, rice vinegar, lime, fish sauce, red chilies, spring onions, mint

Taken from www.food.com/recipe/rack-of-lamb-with-chilli-mint-sauce-136604 (may not work)