mint crusted rack of lamb

Ingredients

• Servings: 4
• 1 cup fresh mint leaves
• 2 cloves garlic, sliced
• 2 tablespoons olive oil
• 1/2 cup plain bread crumbs
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 1/2 tablespoons finely grated parmigiano-reggiano cheese
• 1/4 cup dijon mustard
• 2 teaspoons honey
• 2 tablespoons extra virgin olive oil
• 2 teaspoons rice vinegar
• 2 teaspoons honey
• 1 teaspoon dijon mustard
• 1 pinch salt and freshly ground black pepper to taste
• 2 (1 1/4 pound) racks of lamb, trimmed
• 1 teaspoon vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• line a baking sheet with foil.
• cook mint leaves in a pot of boiling water for about 10 seconds.
• transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain 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, set aside.
• combine 1/4 cup dijon mustard and 2 teaspoons 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 vigorously 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.