ROAST RACK OF LAMB WITH MINT SAUCE
The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.
Categories Lamb Mustard Roast New Year's Eve Mint Rack of Lamb Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make lamb:
- Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
- Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
- Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
- To make sauce:
- Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
- Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.
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Denis MTS
[email protected]This was a complete disaster.
Nokhaiz afaq
[email protected]I would not feed this to my dog.
Deepak Aryal
[email protected]This was the worst thing I've ever eaten.
Kimberly Skirvin
[email protected]This was a waste of time and money.
saroj magar
[email protected]I would not recommend this recipe.
Grant Sevy
[email protected]The mint sauce was not to my liking.
Queen
[email protected]The lamb was a bit overcooked.
Muhammad Kashif Sajjad Sajjad Hussain
[email protected]This was a bit too salty for my taste.
Mehedi Hasan Agun (Starting from the end)
[email protected]I will definitely be making this again.
Don Williams
[email protected]This was a great dish.
Antonio Marcelus
[email protected]I would definitely recommend this recipe.
bhandari puspa1212
[email protected]This was a great recipe for a special occasion. The lamb was cooked perfectly and the mint sauce was delicious.
Saad Jarral
[email protected]I've never made rack of lamb before, but this recipe made it easy. The lamb was so tender and juicy, and the mint sauce was a great addition.
Isadora Campos
[email protected]This was an easy recipe to follow and the results were amazing. The lamb was cooked perfectly and the mint sauce was delicious.
Rizwan Rajput
[email protected]I made this for a dinner party and it was a huge hit. The lamb was so tender and flavorful, and the mint sauce was the perfect accompaniment.
genge lyrics
[email protected]This was a great recipe. The lamb was cooked to perfection and the mint sauce was delicious. I will definitely be making this again.
Narayan Narayan
[email protected]I've made this recipe several times and it always comes out perfectly. The lamb is so tender and juicy, and the mint sauce is the perfect finishing touch.
Bosede Modupe
[email protected]This was the first time I made rack of lamb and it was delicious. The mint sauce is a perfect complement to the lamb. I will definitely be making this again.