Best 4 Mint Crusted Rack Of Lamb Recipes

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Indulge in a culinary masterpiece with our mint-crusted rack of lamb, a dish that tantalizes the senses with its aromatic crust and tender, juicy interior. This recipe presents a classic preparation of lamb, elevated with a vibrant mint pesto that adds a refreshing and herbaceous flavor. The combination of savory lamb and aromatic mint creates a harmonious balance that will impress your dinner guests.

Accompanying the main course, we offer a delightful selection of complementary recipes to complete your meal. Discover the art of preparing tender and flavorful roasted vegetables with our honey-roasted carrots and parsnips recipe. These vegetables caramelize beautifully in a sweet and savory honey glaze, creating a perfect side dish that complements the richness of the lamb.

For a refreshing and tangy accompaniment, try our zesty mint sauce. This sauce is a vibrant blend of fresh mint, lemon juice, and olive oil, adding a burst of flavor to the lamb. Its acidity cuts through the richness of the meat, creating a harmonious balance of flavors.

Complete your meal with our creamy mashed potatoes recipe, a classic comfort food that pairs perfectly with lamb. These potatoes are whipped until smooth and fluffy, then enriched with butter, milk, and a hint of garlic for a velvety and indulgent side dish.

With our mint-crusted rack of lamb as the centerpiece, these accompanying recipes come together to create a memorable and satisfying dining experience. Whether you're hosting a special occasion dinner or simply seeking a delicious and impressive meal, this culinary journey is sure to delight your taste buds.

Let's cook with our recipes!

MINT CRUSTED RACK OF LAMB



Mint Crusted Rack of Lamb image

I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 17

1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g

APPLE-MINT RACK OF LAMB



Apple-Mint Rack of Lamb image

Provided by Marcela Valladolid

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons whole black peppercorns
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh oregano
4 cloves garlic, minced
1/2 cup olive oil
Pinch kosher salt
2 Frenched racks of lamb
2 tablespoons kosher salt
Olive oil, for grilling
Apple-Mint Compote, recipe follows, for serving
1/2 cup brown sugar
1 tablespoon light corn syrup
1 Granny Smith apple, diced into 1/4-inch cubes
1/4 cup firmly packed fresh mint leaves
1 tablespoon apple cider vinegar
Kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • For the herb mixture: Put the whole peppercorns in a spice grinder and grind until coarse. Transfer to a small bowl and add the mint, rosemary, sage, thyme, oregano and garlic. Add the olive oil to the mixture and season with a pinch of salt.
  • For the lamb: Place the lamb racks on a work surface and sprinkle each side with 1 1/2 teaspoons of the salt. Rub the herb mixture on the lamb.
  • Heat a grill pan over high heat with some olive oil, add the racks rounded-side down and sear until brown, 3 to 5 minutes. Transfer to a rimmed baking sheet in the same position (do not flip). Roast until the desired doneness, 20 to 25 minutes for medium (about 145 degrees F). Let the lamb rest 5 to 7 minutes before slicing. Transfer the chops to a platter and serve with Apple-Mint Compote.
  • Put the sugar, corn syrup and 1/2 cup water in a medium heavy pot and bring to a boil. Add the apple and cook until thickened, about 10 minutes. Add the mint and vinegar and stir to combine. Season with salt.

RACK OF LAMB WITH MINT-BASIL PESTO



Rack of Lamb with Mint-Basil Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups lightly packed fresh mint leaves
3/4 cup lightly packed fresh basil leaves
1/2 cup walnuts, toasted
2 tablespoons freshly grated Parmesan
2 tablespoons fresh lemon juice
2 garlic cloves
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Steps:

  • Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
  • Preheat the oven to 400 degrees F.
  • Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
  • Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
  • Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
  • Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
  • RECOMMENDED WINE #1: Boroli Barolo 1998
  • REGION/ORIGIN: Barolo, Piedmont
  • GRAPE/VARIETAL: Nebbiolo
  • RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
  • REGION/ORIGIN: Montepulciano, Tuscany
  • GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)

HERB-CRUSTED RACK OF LAMB



Herb-Crusted Rack of Lamb image

Lamb rack is one of those things that always seems fancy, but the truth is that it's actually so easy, and hard to mess up. This version is super simple and classic. The timing in the recipe yields pink, juicy, medium-rare meat, but you can of course cook it longer/to a higher temperature if preferred. Perfect for your Easter lunch, or as an impressive part of any special occasion meal.

Provided by Nicole Hopper

Categories     Lamb Chops

Time 45m

Yield 5

Number Of Ingredients 11

1 cup panko bread crumbs
¼ cup Italian parsley leaves
3 tablespoons olive oil, divided
4 cloves garlic
2 tablespoons fresh mint leaves
1 tablespoon fresh rosemary leaves
¾ teaspoon kosher salt, divided
½ teaspoon lemon zest
2 (1 pound) frenched racks of lamb, at room temperature, trimmed of excess fat
¼ teaspoon ground black pepper
3 tablespoons Dijon mustard

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
  • Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
  • Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt. Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
  • Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere. Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
  • Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

Nutrition Facts : Calories 762 calories, Carbohydrate 18.1 g, Cholesterol 134.3 mg, Fat 64.6 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 25.7 g, Sodium 726.2 mg

Tips:

  • Choose the right rack of lamb: Look for a rack that is evenly marbled and has a good amount of fat. This will help the lamb stay moist and flavorful during cooking.
  • Prepare the mint crust ahead of time: This will give the flavors time to meld together. You can make the crust up to 2 days in advance and store it in the refrigerator.
  • Don't overcook the lamb: Lamb is a delicate meat, so it's important to cook it to the proper temperature. Use a meat thermometer to ensure that the internal temperature of the lamb reaches 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, or 155 degrees Fahrenheit for well-done.
  • Let the lamb rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serve the lamb with your favorite sides: Some popular options include mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

This mint-crusted rack of lamb is a delicious and impressive dish that is perfect for a special occasion. The mint crust adds a bright and refreshing flavor to the lamb, while the Dijon mustard and garlic help to create a savory and flavorful crust. This dish is sure to be a hit with your guests!

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