Mint Crusted Rack of Lamb

Mint Crusted Rack of Lamb

Recipe by John Mitzewich from allrecipes.com

Dinner 50 Mins.

Ingredients

4

4 servings

  • 1 cup fresh mint leaves
  • 2 cloves garlic, sliced
  • 2 tablespoons olive oil
  • ½ cup plain bread crumbs
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
  • ¼ cup Dijon mustard
  • 2 teaspoons honey
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons rice vinegar
  • 2 teaspoons honey
  • 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 oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Cook mint leaves in a pot of boiling water for about 10 seconds.
  • Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
  • Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
  • Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
  • Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
  • Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
  • Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
  • Season each rack with salt and black pepper on all sides.
  • Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
  • Transfer lamb racks to the foil-lined baking sheet.
  • Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
  • Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Nutritional Facts

Per 4 servings

  • Calories: 681
  • Carbohydrate: 20g
  • Fat: 53g
  • Fiber: 1g
  • Protein: 29g
  • Sugar: 7g

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