Make a simple rack of lamb with a mint-crumb crust and honey vinaigrette which brings the taste of mint right into the lamb.
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, sliced
- 2 tablespoons olive oil
- 1/2 cup plain bread crumbs
- salt and ground black pepper to taste
- 2 teaspoons honey
- 1 cup fresh mint leaves
- 1 pinch cayenne pepper, or to taste
- 1 1/2 tablespoons finely grated Parmigiano-Reggiano cheese
- 1/4 cup Dijon mustard
- 1 pinch salt and freshly ground black pepper to taste
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 2 (1 1/4 pound) racks of lamb, trimmed
- 1 teaspoon vegetable oil
- Salt and pepper to taste
Prep time: 20 minutes
Cook time: 20 minutes
Ready in: 50 minutes
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil.
- Cook mint leaves in a pot of boiling water for about 10 seconds.
- Transfer the leaves into a bowl of ice water and leave for 30 seconds; rinse and squeeze dry.
- Combine blanched 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 fine and crumbly.
- Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese and set aside.
- Combine 1/4 cup Dijon mustard & 2 teaspoons of honey in a small bowl; set aside.
- Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette with that elbow grease until combined (about 30 seconds). Set vinaigrette aside.
- Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
- Season each rack with salt and black pepper on all sides.
- Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
- Transfer lamb racks to the foil-lined baking sheet.
- Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
- Bake 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). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.
Delicious and nutritious meals give your body the necessary nutrients to make more healthy and smart decisions. Use your brain when looking for a general contractor in the in the Bay Area, we encourage you to contact Proforma Construction. We have a team of professionals who are equipped to meet all of your commercial construction needs.