Mint-Crusted Rack of Lamb with Sweet Mustard Glaze

Name: Mint-Crusted Rack of Lamb with Sweet Mustard Glaze
Total time: 50 min
Yield: 4
Ingredients: 1 cup fresh mint leaves; 2 cloves garlic; 2 tbsp olive oil; 0.5 cup plain bread crumbs; salt, black pepper, and cayenne pepper to taste; 1.5 tbsp finely grated Parmigiano-Reggiano cheese; 0.25 cup Dijon mustard; 2 tbsp honey; 2 (1 1/4 lb) racks of lamb, trimmed; 1 tsp vegetable oil; 2 tbsp extra-virgin olive oil; 2 tsp rice vinegar; 2 tsp honey; 1 tsp Dijon mustard; salt and black pepper, to taste

Elevate your lamb game with a tangy-sweet, herbaceous crust and a hint of heat. This elegant dish is perfect for special occasions or a gourmet dinner.

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

Nutrition

calories681kcal

carbohydrates20g

fat53g

fiber1g

protein29g

sodium625mg

sugar7g

Dinner Entree Greek French

Ingredients

1 cup fresh mint leaves

2 cloves garlic

2 tbsp olive oil

0.5 cup plain bread crumbs

salt, black pepper, and cayenne pepper to taste

1.5 tbsp finely grated Parmigiano-Reggiano cheese

0.25 cup Dijon mustard

2 tbsp honey

2 (1 1/4 lb) racks of lamb, trimmed

1 tsp vegetable oil

2 tbsp extra-virgin olive oil

2 tsp rice vinegar

2 tsp honey

1 tsp Dijon mustard

salt and black pepper, to taste

Directions

Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.

Blanch mint leaves in boiling water for about 10 seconds. Transfer to ice water for 30 seconds, then drain and squeeze dry.

Combine blanched mint, garlic, olive oil, bread crumbs, salt, black pepper, cayenne pepper in a food processor or blender. Blend until coarsely chopped (20-30 seconds), then add Parmigiano-Reggiano cheese and mix well.

Mix Dijon mustard and honey in a small bowl and set aside.

Make 1/2 to 1-inch slits between each rib bone on the lamb racks. Season with salt and black pepper on all sides.

In a large skillet, heat vegetable oil over high heat. Brown each lamb rack meat side for 2-3 minutes, then transfer to the foil-lined baking sheet.

Brush each rack with the reserved mustard-honey mixture. Spread the mint-bread crumb mixture evenly on top and sides of each rack, pressing gently so it adheres.

Roast in the preheated oven until the top is browned and the meat is medium-rare (125-130°F or 52-54°C), about 20 minutes. Use an instant-read thermometer to check internal temperature.

While lamb cooks, prepare the vinaigrette: Shake olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid until emulsified (about 30 seconds).

Just before serving, drizzle the vinaigrette over the lamb.