Rack of Lamb with Mint Vinaigrette

Cook Time 20 Minutes

Servings 4

Ingredients

8 point Rack of lamb, French trimmed by butcher and brought to room temperature
Olive oil
1 head of garlic, top cut off
½ bunch time
Salt and pepper

Vinaigrette
1 tbs. whole egg mayonnaise
¼ cup of olive oil
1 tbs. red wine vinegar
1 tsp. sugar
1 small bunch of mint, leaves removed and finely chopped

Method

Pre heat the oven to 180C.

Place the whole head of garlic on a piece of foil drizzle with oil. Wrap and place in the oven and cook for 15 minutes. Remove and cool for 5 minutes.

Drizzle oil over the rack of lamb and season with salt and pepper. Sear on each side for 2-3 minutes in a hot pan that is suitable for the oven.  Place the thyme under the rack of lamb and now bake in the oven for 8-10 minutes.

In the meantime whisk together the mayonnaise, oil, vinegar and sugar and season with salt and pepper. Remove the garlic from the foil and squeeze out all of the garlic onto a chopping. Use the back of a knife to squash the garlic to form a paste. Add to the vinaigrette along with the mint.

Once the meat is cook rest for 5-7 minutes. Slice and serving with the vinaigrette and your favourite sides.