Mint Crusted Rack of Lamb

Name: Mint Crusted Rack of Lamb
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: French, British
Ingredients: 0.5 tsp Black Pepper; 0.5 cup Bread Crumbs; 1 pinch Cayenne Pepper; 0.25 cup Dijon Mustard; 2 tbsp Extra-Virgin Olive Oil; 1 cup Fresh Mint; 2 whole Garlic; 2 tsp Honey; 2 tbsp Olive Oil; 1.5 tbsp Parmigiano Reggiano Cheese; 2 lb Rack of Lamb; 2 tsp Rice Vinegar; 1 dash Salt & Pepper; 1 tsp Vegetable Oil

Dinner 🍽️Lunch 🥪 French 🇫🇷British High-Protein 💪Low-Carb Comfort-Food Anabolic Diet

Mint Crusted Rack of Lamb pairs tender, rosy lamb with a vivid herb-and-Parmigiano crust that’s crisp and aromatic. A touch of honey-Dijon adds sweet-tangy contrast, while a quick sear and roast lock in juiciness and savory depth. Finished with a bright minted vinaigrette, it’s ideal for spring gatherings, Easter, or an elegant date night.

Prep20 mins
Cook20 mins
Serves4
DifficultyMedium

1

For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set it aside.
2

Bring a small pot of water to a boil. Boil the mint leaves for about 10 seconds. Move the mint leaves to the reserved ice water for 30 seconds, then drain and squeeze them dry.
3

Combine the mint with the garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer the mint mixture to a medium bowl, stir in the Parmigiano-Reggiano cheese, and set aside.
4

Combine the Dijon mustard and honey in a small bowl and set aside.
5

Cut 1/2- to 1-inch slits between each rib bone to help the meat roast evenly. Season each rack with salt and black pepper on all sides. Heat the vegetable oil in a large skillet over high heat. Brown each lamb rack on the meat side for 2 to 3 minutes. Transfer the lamb racks to the foil-lined baking sheet, meat side up.
6

Brush each rack with the reserved mustard-honey mixture. Sprinkle the mint–bread crumb mixture evenly over the top and sides of each rack, pressing lightly so it adheres to the meat. Roast 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).
7

Make the vinaigrette: Combine the extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.
8

Just before serving, drizzle the vinaigrette evenly over the lamb.