Ingredients
For the Crust
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1 cup fresh mint leaves
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2 cloves garlic, crushed
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2 tablespoons olive oil
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½ cup plain bread crumbs
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salt and ground black pepper, to taste
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1 pinch cayenne pepper, or to taste
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1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
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¼ cup Dijon mustard
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2 teaspoons honey
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2 (1 1/4 pound) racks of lamb, trimmed
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1 teaspoon vegetable oil
For the Vinaigrette
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2 tablespoons extra-virgin olive oil
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2 teaspoons rice vinegar
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2 teaspoons honey
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1 teaspoon Dijon mustard
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salt and ground black pepper, to taste
Directions
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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 aside.
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Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.
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Combine mint with 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 mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
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Combine Dijon mustard and honey in a small bowl and set aside.
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Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.
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Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. 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).
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Make the vinaigrette: Combine 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.
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Just before serving, drizzle the vinaigrette evenly over the lamb.
Nutrition Facts (per serving)
681 | Calories |
53g | Fat |
20g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 681 | |
% Daily Value * | |
Total Fat 53g | 68% |
Saturated Fat 18g | 92% |
Cholesterol 122mg | 41% |
Sodium 625mg | 27% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 1g | 3% |
Total Sugars 7g | |
Protein 29g | 58% |
Vitamin C 5mg | 5% |
Calcium 89mg | 7% |
Iron 3mg | 17% |
Potassium 387mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.