Roasted rack of lamb, mint sauce

Lamb with mint sauce like in the UK?

Oh my God ! Add to that generous potatoes and sweet potatoes in the oven, here is a perfect Sunday meal!

For 4-6 people. Preparation < 20 mins. Cooking 40 mins

- Ingredients :

- 2 racks of lamb (6 ribs each)

- 6 beautiful potatoes

- 1 large sweet potato

- 4 tbsp. olive oil

- 2 sprigs of rosemary

- salt, ground pepper

For the sauce

- 1/2 bunch of mint

- 1 tbsp. sugar

- 8 tbsp. water

- 8 tbsp. tablespoon white wine vinegar

- 1/2 tsp. salt

Preparation

1. Ask your butcher to sleeve the ribs for a nice presentation. Also ask him to give you the ornaments.

2. Preheat the oven to 200°C. Peel the potatoes and the sweet potato. Cut them into big cubes of the same size.

3. Place them on a baking sheet lined with parchment paper.

Sprinkle them with 2 tbsp. tablespoons of olive oil, season, mix and bake for 20 min.

4. In a large casserole dish, brown the meat in the remaining olive oil, 2 to 3 minutes on all sides. Remove from the casserole, season and insert the sprigs of rosemary between the ribs.

5. Flip the potatoes and sweet potato cubes. Leave space in the center of the dish and place the rack of lamb there. Extend the cooking for 15 to 20 minutes, covering with aluminum foil - shiny side out - for the last 10 minutes.

6. Meanwhile, strip and chop the mint. Put it in a small saucepan with the sugar, salt and water. Bring to a boil and remove from heat. Add the vinegar.

7. When it comes out of the oven, let the meat rest for 5 minutes under the aluminum foil before cutting into the ribs. Serve 2 or 3 ribs per person (depending on the number of guests) accompanied by the garnish and the mint sauce.