Description
Frenched racks of lamb coated in garlic-Dijon mustard and a fresh mint breadcrumb crust, roasted until rosy, and served with a traditional English mint sauce.
Ingredients
For the English mint sauce
- ⅔ cup malt vinegar
- ½ cup sugar
- ⅔ cup fresh mint, finely chopped (from about 2 large bunches)
For the rack of lamb
- 2 racks of lamb (about 1½ lb each), trimmed and frenched
- Freshly ground black pepper to taste
- 2 garlic cloves
- ½ tsp salt
- ¼ cup Dijon mustard
- 2 cups fresh white breadcrumbs
- ¼ cup fresh mint, chopped
Instructions
For the English mint sauce
1. Combine the vinegar and sugar in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Remove from the heat, stir in the ⅔ cup mint, and cool to room temperature.
For the rack of lamb
1. Let the lamb sit at room temperature 30 minutes. Preheat the oven to 425 degrees with a rack in the center. Pat the lamb dry and season both sides with pepper.
2. Finely chop the garlic with the salt, pressing down with the side of the knife from time to time, until a paste forms. In a small bowl, stir the paste into the mustard. Spread evenly over both racks.
3. In a medium bowl, toss the breadcrumbs with the ¼ cup mint. Press the crumbs firmly onto the lamb, coating all the meaty surfaces.
4. Set the racks crust side up in a roasting pan. Insert a probe thermometer into the thickest part of one rack, not touching bone. Roast 20-25 minutes, until the thermometer reads 130-135 degrees for medium-rare or 145 degrees for medium.
5. Transfer to a cutting board and tent loosely with foil 10-15 minutes. Cut between the bones into chops and serve with the mint sauce on the side.
Notes
Shortcut: Use a jarred traditional English mint sauce, such as Duerr’s.
Gluten-free: Use gluten-free breadcrumbs and swap the malt vinegar for white wine or apple cider vinegar.
Dried mint: Use 3-4 tbsp in the sauce and steep at least 30 minutes.
Make ahead: Refrigerate the mint sauce, covered, up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 3 chops with sauce
- Calories: 480 per serving