Mustard Lamb Racks With Basil Cream Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 racks of lamb, with 8 cutlets each
• 1/2 cup olive oil
• 1 bunch basil leaves, chopped coarsely
• 4 garlic cloves, crushed
• 2 tablespoons grainy mustard (or more if you prefer)
• 2 teaspoons olive oil
• 1 medium brown onion, diced
• 1 garlic clove, crushed
• 3/4 cup dry wine
• 1 chicken stock cube
• 400 ml cream (can be light)
• 1 (20 g) bunch basil, chopped coarsely
• 1 -2 teaspoon cornflour, to thicken

Recipe

• 1 cut lamb racks in half.
• 2 combine oil, basil and garlic in a large shallow dish, add cutlets and mix well.
• 3 cover and refrigerate 3 hours or overnight.
• 4 heat oven to 180 degrees celsius.
• 5 drain marinade reserving a little to bast over lamb.
• 6 place lamb in oven proof dish bast with oil, garlic mix.
• 7 bake uncovered for about 20-25 min's or until cooked as desired.
• 8 slice lamb into 2 cutlet portions.
• 9 spread mustard over the top.
• 10 basil cream sauce:.
• 11 whilst lamb is cooking make the sauce.
• 12 heat oil in a pan.
• 13 add onion and garlic, cook ,stirring, until soft.
• 14 add wine, simmer, uncovered until reduced by about half.
• 15 add stock cube and cream, bring to a boil and reduce heat.
• 16 mix a little water with cornflour and add to sauce stir until sauce thickens.
• 17 add basil stir to combine and remove from heat.
• 18 serve lamb with crispy potato slices some spinach and top with sauce.