Rack of Lamb with Strawberry Mint Sauce

5.0
(9)

As far as mint sauces go, I love experimenting with new ideas, especially around Easter time, and I really liked how this came out. The combination of the sweet-savory sauce and the Dijon crumb crust complemented the lamb perfectly.

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Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
4
Yield:
4 servings

Ingredients

Sauce:

  • 2 cups fresh strawberries, hulled and halved

  • 1 lemon, zested and juiced

  • 1 lemon, juiced

  • ¼ cup water

  • 2 tablespoons honey

  • salt and cayenne pepper to taste

  • ¼ cup freshly sliced mint leaves

Lamb:

  • 1 (8 bone) rack of lamb, fully trimmed

  • kosher salt to taste

  • freshly ground black pepper to taste

  • cayenne pepper to taste

  • 2 tablespoons Dijon mustard

  • 1 tablespoon finely minced green onions

  • ¼ cup fine plain bread crumbs

  • 2 tablespoons melted butter

  • ¼ teaspoon salt

Directions

  1. Place halved strawberries, zest from one lemon, juice from 2 lemons, water, honey, salt, and cayenne pepper in a pot over medium-high heat and bring to a simmer. As strawberries begin to release their liquid, soften, and start to break down, reduce heat to medium-low and continue stirring and cooking occasionally until fruit is very soft, about 10 minutes. Remove from heat. Pass mixture through a fine mesh strainer.

  2. Preheat oven to 475 degrees F (245 degrees C). Line a shallow baking pan with foil, bringing ends up and over sides of the pan.

  3. Generously season rack of lamb on both sides with kosher salt, freshly ground black pepper, and cayenne pepper. Place lamb on prepared pan. Roast rack of lamb in hot oven to sear, about 10 minutes. Remove pan from oven. Reduce oven temperature to 375 degrees F (190 degrees C).

  4. Preheat oven to 375 degrees F (190 degrees C).

  5. Combine mustard and onions in a small bowl. Pour melted butter into bread crumbs in a separate bowl; stir until mixture resembles wet sand. Season with salt.

  6. Coat top of lamb generously with the mustard mixture. Sprinkle crumb mixture onto the mustard mixture and press down to create a crumb crust.

  7. Roast rack until it reaches an internal temperature of 125 degrees F (50 degrees C), about 15 minutes. Let rack rest 10 minute before slicing between ribs into four 2-rib servings or two 4-rib servings.

  8. Mix thinly sliced mint into strawberry sauce just before serving. Spoon a small pool of the sauce onto serving plates. Place ribs on sauce to serve.

Cook's Notes:

One 8-bone rack of lamb is enough for 2 large or 4 smaller portions.

For the sauce, do final seasoning after the sauce has cooled. When tasting the sauce, keep in mind it's going to be used as a condiment, and not eaten plain, which means it needs to be very well-seasoned. This is why it's better to taste on a cracker or piece of bread, instead of off the spoon. Other great additions to this sauce are things like balsamic vinegar, hot/sweet peppers, cracked black pepper, as well as other "sweet" herbs, like tarragon and basil.

Nutrition Facts (per serving)

470 Calories
33g Fat
24g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 470
% Daily Value *
Total Fat 33g 42%
Saturated Fat 17g 84%
Cholesterol 115mg 38%
Sodium 609mg 26%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 12%
Total Sugars 13g
Protein 22g
Vitamin C 69mg 345%
Calcium 69mg 5%
Iron 3mg 16%
Potassium 319mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.