Honey and Mint Rack of Lamb♥ ✽♥ Be sure

Honey and Mint Rack of Lamb♥
✽♥ Be sure to SHARE to SAVE to your Timeline Photos to find later ♥✽

4 people

Prep Time:
20 minutes
Cook Time:
40 minutes
Per portion:

2 x Specially Selected Fresh British Rack of Lamb 650g (Available from 17th April, While stocks last)

60g Grandessa Honey

1 tsp Bramwells Mint Sauce

1 tsp The Pantry Plain Flour

400g Parsnips

400g Leeks

400g Salad Potatoes

Solesta Sunflower Oil

Black Pepper

Pre-heat oven to 200°C/400°F/Gas Mark 6. Mix the honey, mint sauce and flour together, season with some black pepper – leave to one side. Peel the parsnips and cut into large chunks. Cut the potatoes in half. Chop the leeks into chunks the same size as the parsnips and potatoes. Put the parsnips and potatoes into a large bowl and pour over some boiling water – allow to stand for 10 minutes. Meanwhile wash the leeks to remove any dirt, drain well. Put some oil in a large roasting dish and put it in the oven for 5 minutes to heat the oil. Drain the potatoes and parsnips. Put the potatoes, parsnips and leeks into the roasting dish and cook for 30/40 minutes, turning once. Put the racks of lamb onto a baking tray, brush over the honey glaze, put in the oven and cook for 25 minutes, basting with more glaze during the cooking. Drain the vegetables and serve alongside the roasted lamb.

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