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My review
Mint Crusted Rack of Lamb
Chef John
"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."
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Ingredients
50 m servings 681 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 681 calories; 52.9 g fat; 20.2 g carbohydrates; 29 g protein; 122 mg cholesterol; 625 mg sodium. Full nutrition
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Reviews
Read all reviews 4045 Ratings
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Most helpful positive review
4/9/2012
Delicious. Lamb came out juicy, tender and super flavorful. Would definitely make again!
Most helpful critical review
4/7/2012
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 over...
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4/7/2012
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 over...
4/9/2012
Delicious. Lamb came out juicy, tender and super flavorful. Would definitely make again!
4/8/2012
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 i...
4/8/2013
Excellent! I followed recipe and it was delicious! I will make this again for sure.
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!
8/30/2014
I am not a big fan of lamb. However, my fiancée made this recipe tonight and it was awesome. It was honestly one of the best dinners we have had. Highly recommend it!!
8/9/2014
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 deli...