Ingredients for - Rack of Lamb with Mint and Capers
How to cook deliciously - Rack of Lamb with Mint and Capers
1. Stage
Make the lamb: Whisk together garlic, mint, lemon zest, lemon juice, olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Place lamb in a large resealable plastic bag; add marinade and refrigerate overnight.
2. Stage
Let lamb stand at room temperature for 1 hour. Preheat oven to 400 degrees F. Remove lamb from marinade, brush off any garlic and mint, and pat dry with paper towels. Discard marinade. Season lamb with salt and pepper.
3. Stage
Heat safflower oil in a large ovenproof skillet over medium-high heat. Add lamb; cook, flipping once, until browned, 2 to 3 minutes per side. Transfer skillet to oven; cook until lamb registers 130 degrees F on an instant-read thermometer, 20 to 25 minutes for medium-rare.
4. Stage
Meanwhile, make the caper-mint sauce: Pulse capers in a food processor until roughly chopped. Add mint, lemon zest, lemon juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to a small bowl.
5. Stage
Transfer lamb to platter and coat racks with a third of the caper-mint sauce. Let rest for 20 minutes. Cut lamb into chops, single or double thickness; transfer to a serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
