Mint Crusted Rack of Lamb

Method

1. 1

   For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.

2. 2

   Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.

3. 3

   Combine 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 coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.

4. 4

   Combine Dijon mustard and honey in a small bowl and set aside.

5. 5

   Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.

6. 6

   Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast 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).

7. 7

   Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.

8. 8

   Just before serving, drizzle the vinaigrette evenly over the lamb.

Nutrition

calories

681 kcal

fatContent

53 g

fiberContent

1 g

sugarContent

7 g

sodiumContent

625 mg

proteinContent

29 g

cholesterolContent

122 mg

carbohydrateContent

20 g

saturatedFatContent

18 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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