Mint Crusted Rack of Lamb

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 681 Calories

Ingredients

• 1 teaspoon vegetable oil
• 2 tablespoons olive oil
• 2 teaspoons honey
• salt and ground black pepper to taste
• 2 cloves garlic, sliced
• 1 teaspoon Dijon mustard
• 1 pinch cayenne pepper, or to taste
• 1 cup fresh mint leaves
• 2 tablespoons extra-virgin olive oil
• Salt and ground black pepper, to taste
• 2 teaspoons rice vinegar
• 2 (1 1/4 pound) racks of lamb, trimmed
• 0.25 cup Dijon mustard
• 0.5 cup plain bread crumbs
• 1.5 tablespoons finely grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

Season each rack with salt and black pepper on all sides.

Step 2

For the crust: Preheat 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.

Step 3

Blanch mint leaves in a small pot of boiling water for about 10 seconds.

Step 4

Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.

Step 5

Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Pulse for 20 to 30 seconds until coarsely chopped.

Step 6

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

Step 7

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

Step 8

Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly.

Step 9

Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes.

Step 10

Transfer lamb racks to the foil-lined baking sheet, meat side up.

Step 11

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

Step 12

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).

Step 13

Remove from oven and allow lamb to rest for 10 minutes while you make the vinaigrette.

Step 14

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.

Step 15

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