Lamb is a popular spring or Easter dish. These elegant lamb racks, with their tangy-sweet, herbaceous crusts, are a true showstopper for any occasion.
Ingredients
- 1 cup fresh mint leaves
- 2 cloves garlic , crushed
- 2 tablespoons olive oil
- 0.5 cups plain bread crumbs
- salt and ground black pepper , to taste
- 1 pinch cayenne pepper , or to taste
- 1.5 tablespoons finely grated Parmigiano-Reggiano cheese
- 0.25 cups Dijon mustard
- 2 teaspoons honey
- 2 rackss of lamb , 1 1/4 pound
- 1 teaspoon vegetable oil
Instructions
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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.
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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.
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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.
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4
Combine Dijon mustard and honey in a small bowl and set aside.
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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.
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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).
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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.
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8
Just before serving, drizzle the vinaigrette evenly over the lamb.
Nutrition Facts
Per serving
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