Mint Crusted Rack of Lamb Recipe

Name: Mint Crusted Rack of Lamb Recipe
Total time: 50 mins
Ingredients: 1 cup fresh mint leaves; 2 cloves garlic, sliced; 2 tablespoons olive oil; 0.5 cup 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 cup Dijon mustard; 2 teaspoons honey; 2 (1 1/4 pound) racks of lamb, trimmed; 1 teaspoon vegetable oil; 2 tablespoons extra-virgin olive oil; 2 teaspoons rice vinegar; 2 teaspoons honey; 1 teaspoon Dijon mustard; salt and ground black pepper, to taste

Looking for an impressive dish? This mint crusted rack of lamb recipe is perfect! The lamb racks have a tangy-sweet, herbaceous crust, making them a showstopper for any special occasion.

Total time50 mins
Prep time20 mins
Cook time20 mins
Yield4

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Servings

Instructions

For the mint crust: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Prepare a medium bowl of ice water and set aside.
Bring a small pot of water to a boil. Blanch mint leaves for about 10 seconds. Transfer mint leaves to the ice water for 30 seconds. Drain and squeeze dry.
In a food processor or blender, combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper. Blend for 20 to 30 seconds until coarsely chopped. Transfer to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
In a small bowl, combine Dijon mustard and honey and set aside.
Slice 1/2 to 1-inch slits between each rib bone to ensure even roasting. Season each rack with salt and 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.
Brush each rack with the mustard-honey mixture. Sprinkle the mint-bread crumb mixture evenly over the top and sides, pressing lightly so it adheres. Roast until browned and medium-rare, about 20 minutes. An instant-read thermometer should read 125 to 130 degrees F (52 to 54 degrees C).
Make the vinaigrette: In a jar with a lid, combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and pepper. Shake vigorously until emulsified, about 30 seconds.
Drizzle the vinaigrette evenly over the lamb just before serving.

Nutrition

Calories: 681 kcal
Fat Content: 53 g
Fiber Content: 1 g
Sugar Content: 7 g
Sodium Content: 625 mg
Protein Content: 29 g
Cholesterol Content: 122 mg
Carbohydrate Content: 20 g
Saturated Fat Content: 18 g
Unsaturated Fat Content: 0 g