- 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
- 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.
Mint Crusted Rack of Lamb, recipe