Teriyaki Rack of Lamb with Toasted Sesame

Ingredients for 4 portionsPer portion: 1801 kJ / 430 kcal |
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Preparation
Preparation time: 40 mins |
Peel the carrots then wash them together with the sugar snap peas, baby corn and parsley. Blanch the vegetables in boiling salted water for approx. 3-5 minutes.
Wash the lamb and dab dry. Season with salt and pepper, coat in flour and fry in hot oil for approx. 1 minute on each side. Wrap the meat in aluminium foil and leave to rest for approx. 2-3 minutes.
Pour the teriyaki sauce into the pan, bring to the boil and add the meat to glaze. Arrange the mashed potatoes, lamb and sauce on the plate, garnish with carrots, snap peas, sweet corn and parsley and serve.
