Mint-Crusted Rack of Lamb

Name: Mint-Crusted Rack of Lamb
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters plain bread crumbs; 1 pinch cayenne pepper, or to taste; 1 teaspoon Dijon mustard; 2 Tbsps extra virgin olive oil; 237 milliliters fresh mint leaves; 2 cloves garlic, sliced; 4 servings salt and ground black pepper to taste; 2 teaspoons honey; 1 kilograms lamb, trimmed; 2 Tbsps olive oil; 2 Tbsps finely grated Parmigiano-Reggiano cheese; 2 teaspoons rice vinegar; 1 pinch salt and freshly ground black pepper to taste; 4 servings salt and pepper to taste; 1 teaspoon vegetable oil

Mint-Crusted Rack of Lamb might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 27g of protein, 28g of fat, and a total of 421 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 50 minutes. If you have extra virgin olive oil, cayenne pepper, dijon mustard, and a few other ingredients on hand, you can make it. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Line a baking sheet with foil.

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Baking Sheet

Aluminum Foil

Cook mint leaves in a pot of boiling water for about 10 seconds.

Ingredients you will need

Mint

Water

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Pot

Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.

Ingredients you will need

Mint

Water

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Bowl

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.

Ingredients you will need

Cayenne Pepper

Black Pepper

Breadcrumbs

Olive Oil

Garlic

Mint

Salt

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Food Processor

Blender

Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.

Ingredients you will need

Parmigiano Reggiano

Cheese

Mint

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Bowl

Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.

Ingredients you will need

Dijon Mustard

Honey

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Bowl

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.

Ingredients you will need

Extra Virgin Olive Oil

Dijon Mustard

Black Pepper

Rice Vinegar

Vinaigrette

Honey

Shake

Salt

Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.

Ingredients you will need

Bone

Lamb

Meat

Season each rack with salt and black pepper on all sides.

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Salt And Pepper

Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.

Ingredients you will need

Vegetable Oil

Rack Of Lamb

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Frying Pan

Transfer lamb racks to the foil-lined baking sheet.

Ingredients you will need

Lamb

Equipment you will use

Baking Sheet

Aluminum Foil

Brush each rack with mustard and honey mixture.

Ingredients you will need

Mustard

Honey

Sprinkle mint mixture over the top and sides of each rack.

Ingredients you will need

Mint

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).

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Kitchen Thermometer