Ingredients
Serves 42 lamb racks with 8 chops each (allows for 4 per person)
Marinade:
¼ cup tomato sauce
Big splash of soy sauce
1 heaped tsp Dijon mustard
Freshly ground black pepper to taste
Minced or fresh garlic, to taste
⅓ cup mint jelly
12 small or 6 medium roasting potatoes
Oil
Salt
Lemon juice
Green beans for serving
Method
Place the lamb in an oven dish. Combine all marinade ingredients and pour half over the racks of lamb, making sure they are well coated. Cover, uncovered, in an oven preheated to 180°C for 30 to 40 minutes, depending on how you prefer your meat. Baste regularly with the remaining marinade, and If it starts to dry out, add a little water to the base of the pan. Serve with roast potatoes and green beans.
Optional: Prior to coating the lamb, marinate it in some wine for a few hours.
To prepare potatoes: Peel and cut into halves or quarters, depending on size.
Par boil or place in a microwave bag and partially cook in the microwave. The potatoes should still be firm.
Whilst still in the bag, smash against the wall or bash with a rolling pan so that some bits crumble off.
Heat an oven proof dish with oil on the stove. Add the potatoes and coat with the hot oil.
Season with salt and sprinkle with lemon juice. Bake in the oven until crunchy.