Rack Of Lamb With Minted Pea Puree

• 1 rack of lamb (6-8 point)
• 1 cup mint leaf
• 1 clove garlic, chopped
• 1 tablespoon red wine vinegar
• 1 pinch sugar
• 2 tablespoons olive oil
• Minted Pea Puree
• 1 (200 g) medium new potatoes
• 400 g frozen peas or 400 g fresh peas
• 3 tablespoons butter
• 3/4 cup mint leaf

1. Preheat the oven to 200 degrees C.
2. Place the lamb on a rack in a baking dish.
3. Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms.
4. Add the olive oil slowly to the mixture adding a little more if the mixture seems too thick-if the mixture seems too runny, add a few more mint leaves.
5. Season to taste.
6. Coat the lamb with the mint paste and marinate for 15 minutes.
7. Place in the oven and cook for 20-25 minutes or until done to your liking.
8. Minted Pea Puree: Place the potato in a saucepan and boil until tender.
9. Add the peas and cook for another 5 minutes.
10. Drain and place in food processor along with butter and mint leaves.
11. Pulse for a short time so mixture is smooth, but with a little texture.
12. Serve with the lamb.

rack of lamb, mint leaf, clove garlic, red wine vinegar, sugar, olive oil, pea puree, medium new potatoes, frozen peas, butter, mint leaf

Taken from www.food.com/recipe/rack-of-lamb-with-minted-pea-puree-32029 (may not work)