Rating: 5 stars 4.8
67 Ratings
  • 5 star values: 60
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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; carbohydrates 20.2g; fat 52.9g; cholesterol 121.9mg; sodium 625.1mg. Full Nutrition
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