LAMB RACK WITH SPROUTS

How to make it

• Preheat oven to 200°C/400°F/gas 6. Slice very thin slices in the lamb racks.
  
• In a medium bowl, mix together the red wine vinegar, rosemary and sea salt.
  
• Submerge the lamb racks in the sauce with the fatty side down. Let it sit for 20 minutes.
  
• Meanwhile, toss the Brussels sprouts in olive oil, garlic, salt & cracked pepper.
  
• Transfer the lamb and Brussels sprouts to an ovenproof dish and cook for 25 minutes or until the lamb is cooked to your liking. (keep the leftover marinade and set aside)
  
• Give the pan a shake half way through to make sure the Brussels sprouts don’t stick.
  
• Meanwhile add the reserved sauce to a small saucepan and bring to a boil.
  
• Cook for 2-3 minutes or until thickened.
  
• Divide the lamb and Brussels sprouts between two plates and serve with sauce.