Minted lamb racks | Women's Weekly Food

Ingredients

• 4 3-cutlet racks of lamb
• 1 1/2 tablespoon vegetable oil
• 1 (170g) red onion, finely chopped
• 2 (150g) trimmed sticks celery, finely chopped
• 1 (150g) apple, finely chopped
• 3/4 cup (180ml) beef stock
• 1 tablespoon finely chopped fresh mint
• 2 teaspoons finely chopped fresh sage
• 1/2 cup (125ml) fruit chutney
• 1/2 cup (125ml) dry white wine
• 2 cloves garlic, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander