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Lamb Rack

Lamb Rack

French French IntermediateIntermediateMain CourseMain Course
Top view of mint-crusted lamb rack on a plate
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Mint-Crusted
Lamb Rack
with Herb Vinaigrette – A Show-Stopping Dinner

40 mins
Cooking Time
Intermediate
Difficulty
16
Ingredients
Non Veg
Diet
Mint-crusted lamb rack is a classic dish where the lamb racks are seared to golden perfection, then coated with a flavourful mint and bread crumb crust mixed with cheese. A Dijon-honey glaze adds a slight sweetness, while the herb vinaigrette provides a light and tangy finish.

Ingredients

UNITSIngredients
For the Crust:
1 cupFresh mint leaves
2Garlic cloves (crushed)
2 tbspOlive oil
½ cupPlain bread crumbs
to tasteSalt and ground black pepper
1 pinchCayenne pepper
1½ tbspParmigiano-Reggiano cheese (finely grated)
¼ cupDijon mustard
2 tspHoney
2Racks of lamb (1¼ lb each, trimmed)
1 tspVegetable oil
For the Vinaigrette:
2 tbspExtra-virgin olive oil
2 tspRice vinegar
2 tspHoney
1 tspDijon mustard
to tasteSalt and ground black pepper

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Follow
Directions

Description - Step 1

Prepare the oven and mint

Preheat the oven to 200°C. Line a large baking sheet with foil. Prepare a medium bowl of ice water and set it aside. Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds, then immediately transfer to the ice water for 30 seconds. Drain and squeeze the mint leaves dry.

Description - Step 2

Make the mint crust mixture

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

Description - Step 3

Prepare the mustard-honey glaze

In a small bowl, combine the Dijon mustard and honey. Mix well and set aside. This will be brushed onto the lamb before adding the crust.

Description - Step 4

Prepare and brown the lamb

Slice ½ to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack generously with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on the meat side for 2-3 minutes until golden. Transfer the lamb racks to the foil-lined baking sheet, meat side up.

Description - Step 5

Apply crust and roast

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 into the meat so the mixture sticks. Roast in the preheated oven until browned on top and medium-rare in the centre, about 20 minutes.

Description - Step 6

Make the vinaigrette and serve

While the lamb roasts, make the vinaigrette by combining 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. Just before serving, drizzle the vinaigrette evenly over the lamb.

Step 1
Prepare the oven and mint
5 Minutes
Step 2
Make the mint crust mixture
5 Minutes
Step 3
Prepare the mustard-honey glaze
2 Minutes
Step 4
Prepare and brown the lamb
5 Minutes
Step 5
Apply crust and roast
20 Minutes
Step 6
Make the vinaigrette and serve
3 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve alongside roasted seasonal vegetables and creamy mashed potatoes.

... Read More

Pairing Instructions

pairing-instructions-image

It’s ideal to pair the restaurant-style fried rice with gobi or chicken manchurian.

... Read More

Garnishing Instructions

garnishing-instructions-image

Garnish with fresh mint sprigs and a drizzle of the herb vinaigrette.

... Read More

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