Mint Crusted Rack of Lamb

Recipe View 5 mins Prepare the Mint Crust: Preheat your oven to 400°F (200°C). Line a large baking sheet with foil. (5 minutes)

Recipe View 2 mins Blanch the Mint: Bring a small pot of water to a rapid boil. Briefly submerge the mint leaves for just 10 seconds. Immediately transfer them to a bowl of ice water for 30 seconds to preserve their vibrant green color. Drain well and squeeze out any excess moisture. (2 minutes)

Recipe View 5 mins Create the Crust Base: In a food processor or blender, combine the blanched mint, sliced garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper. Pulse until coarsely chopped, about 20-30 seconds. Transfer this mixture to a medium bowl and stir in the finely grated Parmigiano-Reggiano cheese. Set aside. (5 minutes)

Recipe View 2 mins Prepare the Mustard Glaze: In a separate small bowl, whisk together the Dijon mustard and honey until smooth. Set aside. (2 minutes)

Recipe View 10 mins Sear the Lamb: Score the lamb racks by making 1/2 to 1-inch slits between each rib bone to ensure even cooking. Season the racks generously on all sides with salt and freshly ground black pepper. Heat vegetable oil in a large skillet over high heat. Sear each rack on the meat side for 2-3 minutes until nicely browned. Transfer the seared lamb racks to the prepared foil-lined baking sheet, meat side up. (10 minutes)

Recipe View 25 mins Apply Crust and Roast: Brush each lamb rack generously with the reserved mustard-honey glaze. Evenly sprinkle the mint-bread crumb mixture over the top and sides of each rack, gently pressing it into the meat to ensure it adheres well. Roast in the preheated oven until the crust is golden brown and the lamb reaches medium-rare doneness, approximately 20 minutes. For medium-rare, an instant-read thermometer inserted into the center should read 125-130°F (52-54°C). (25 minutes)

Recipe View 3 mins Craft the Vinaigrette: In a jar with a lid, combine the extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and freshly ground black pepper. Seal the jar tightly and shake vigorously until the vinaigrette is emulsified, about 30 seconds. (3 minutes)

Recipe View 0 mins Serve: Just before serving, drizzle the prepared vinaigrette evenly over the mint-crusted lamb racks. This adds a final touch of brightness and acidity that perfectly complements the richness of the lamb and the herbaceous crust.