1 Rack of lamb, 1 ½ to 2 pounds
3 tablespoon mint sauce**
3 table spoons soft bread crumbs
1 tablespoon chopped parsley
1 clove garlic, pressed
Salt and freshly ground pepper
1 Egg white
Red currant jelly
Preheat oven to 425 F. Prepare mint sauce. Mix bread crumbs to a paste with 3 table spoons mint sauce, adding chopped parsley and garlic. Add salt and pepper to taste and bind together with egg white.
Score the surface of the lamb with a sharp knife and spread mint mixture over one side, pressing it down well with a knife.
Put lamb into roasting pan and roast 20 to 30 minutes, depending on desired doneness. Baste once during roasting with pan juices. Crust should be golden brown when cooking time is up. Serve with red currant jelly. Serves 2 to 4.
** Mint Sauce
1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 Tablespoons cider vinegar
2 Tablespoons organic sugar
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
Place mint leaves in small bowl. Stir in water, vinegar, sugar, salt, and pepper until sugar is dissolved. Cover and steep for 20 minutes.