I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Nutrition Facts

681 calories; protein 29g 58% DV; carbohydrates 20.2g 7% DV; fat 52.9g 81% DV; cholesterol 121.9mg 41% DV; sodium 625.1mg 25% DV. Full Nutrition
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Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2012
Delicious. Lamb came out juicy, tender and super flavorful. Would definitely make again! Read More
(17)

Most helpful critical review

Rating: 3 stars
04/08/2012
Delicious entry. But too much work.To make the marinade simpler just mix in mint garlic lemon juice pepper and yoghurt. Plus Salt and(or) honey ( 7 extra seasonings) to taste. marinate overnight for better results and bake half an hour before serving! Read More
(21)
63 Ratings
  • 5 star values: 58
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/08/2012
Delicious entry. But too much work.To make the marinade simpler just mix in mint garlic lemon juice pepper and yoghurt. Plus Salt and(or) honey ( 7 extra seasonings) to taste. marinate overnight for better results and bake half an hour before serving! Read More
(21)
Rating: 5 stars
04/09/2012
Delicious. Lamb came out juicy, tender and super flavorful. Would definitely make again! Read More
(17)
Rating: 4 stars
04/09/2012
This is very good. The mint and mustard go very well together and the vinagret sause was a fantastic complement to lamb. I found I needed to cook the lamb about fifteen minutes longer to get it o a very good medium rare. Read More
(13)
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Rating: 5 stars
04/08/2013
Excellent! I followed recipe and it was delicious! I will make this again for sure. Read More
(4)
Rating: 5 stars
01/21/2013
Best lamb ever! Read More
(3)
Rating: 5 stars
04/27/2014
This recipe is awesome! I followed it to the letter--except: I didn't use the aluminum foil on baking sheet. After browning the lamb in a cast iron skillet and applying honey & mustard and topping, I just baked it in the skillet. The result was crispy outside and luscious inside. The flavor combination is awesome--Keith Peterson, Everett, WA Read More
(3)
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Rating: 5 stars
10/12/2012
You don't even need to do the vinaigrette after cooking its so good! The lamb was a perfect medium rare at 20 minutes. Amazing! Read More
(3)
Rating: 5 stars
07/22/2014
Made it with salmon and pork instead of lamb. DELICIOUS I recommend highly. Read More
(2)
Rating: 5 stars
08/09/2014
I always thought lamb was a difficult dish to perfect. This recipe is quick simple and delicious! I substituted yellow mustard in the sauce because that's all I had and it still came out delicious. Very moist and flavorful. I already have plans to make these again for a dinner with friends. Read More
(2)
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