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Mint Crusted Rack of Lamb
Mint Crusted Rack of Lamb
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Impress with elegant herb-crusted lamb for a special dinner.
Ingredients:
  • 1 cup fresh mint leaves
  • 2 cloves garlic, sliced
  • 0.5 cup plain bread crumbs
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1.5 tablespoons finely grated Parmigiano-Reggiano cheese
  • 0.25 cup Dijon mustard
  • 2 teaspoons honey
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon Dijon mustard
  • 1 pinch salt and freshly ground black pepper to taste
  • 2 (1 1/4 pound) racks of lamb, trimmed
  • 1 teaspoon vegetable oil
  • salt and pepper to taste
Instructions:
  • Preheat your oven to 400°F (200°C).
  • Prepare the baking sheet by lining it with foil.
  • Blanch mint leaves in boiling water for 10 seconds.
  • Place fresh mint leaves into a refreshing ice water bath for 30 seconds, then gently drain and press out excess water.
  • In a food processor or blender, blend blanched mint, garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper for 20 to 30 seconds until finely crumbled.
  • Pour the mint mixture into a spacious bowl, then mix in the Parmigiano-Reggiano cheese and set it aside.
  • Mix 1/4 cup of Dijon mustard with 2 teaspoons of honey in a small bowl, and let it sit.
  • In a lidded jar, vigorously shake together extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper for about 30 seconds to create the vinaigrette. Set aside.
  • Create 1/2 to 1-inch slits between each bone of the lamb racks for even roasting.
  • Season all sides of each rack generously with a sprinkle of salt and freshly ground black pepper.
  • Heat a generous amount of vegetable oil in a skillet over high heat. Sear each lamb rack for 2 to 3 minutes per side until beautifully browned.
  • Place the lamb racks onto the lined baking sheet with foil.
  • Coat each rack with a tantalizing blend of mustard and honey, then generously sprinkle the aromatic mint mixture over the top and sides of each rack.
  • Cook in the preheated oven until golden on top and medium rare in the center, approximately 20 minutes. Use an instant-read thermometer to ensure the internal temperature reaches 125 to 130 degrees F (52 to 54 degrees C). After baking, let the lamb rest for 10 minutes before serving, topped with a honey mustard vinaigrette.

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