Mint Crusted Rack of Lamb
Description
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
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1 cup fresh mint leaves
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2 cloves garlic, sliced
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2 tablespoons olive oil
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1/2 cup plain bread crumbs
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salt and ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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1 1/2 tablespoons finely grated Parmigiano-Reggiano cheese
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1/4 cup Dijon mustard
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2 teaspoons honey
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2 (1 1/4 pound) racks of lamb, trimmed
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1 teaspoon vegetable oil
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2 tablespoons extra-virgin olive oil
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2 teaspoons rice vinegar
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2 teaspoons honey
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1 teaspoon Dijon mustard
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salt and ground black pepper, to taste
Directions
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
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
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
Combine Dijon mustard and honey in a small bowl and set aside.
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
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
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
Just before serving, drizzle the vinaigrette evenly over the lamb.