Mint Crusted Rack Of Lamb
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cloves
Garlic (sliced)2 tbsps
Olive Oil1 cup
Plain Bread Crumbs1
Salt1 pinch
Cayenne Pepper (to taste)1 tsp
Dijon Mustard2 tsps
Honey2 tbsps
Virgin Olive Oil (extra)2 tsps
Rice Vinegar570 g
Lamb (racks of, trimmed)1 tsp
Vegetable OilDirections:
1
An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C)
2
Preheat oven to 400 degrees F (200 degrees C)
3
Line a baking sheet with foil
4
Cook mint leaves in a pot of boiling water for about 10 seconds
5
Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry
6
Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender
7
Blend for 20 to 30 seconds until fine and crumbly
8
Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside
9
Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside
10
Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid
11
Shake vinaigrette vigorously until combined, about 30 seconds
12
Set vinaigrette aside
13
Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly
14
Season each rack with salt and black pepper on all sides
15
Heat vegetable oil in skillet over high heat
16
Brown each lamb rack for 2 to 3 minutes on each side
17
Transfer lamb racks to the foil-lined baking sheet
18
Brush each rack with mustard and honey mixture
19
Sprinkle mint mixture over the top and sides of each rack
20
Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes
21
Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette