Ingredients
- 1 med shallot peeled, and
- coarsely minced
- 4 x garlic cloves peeled
- 2 tsp Dijon mustard
- 4 Tbsp. extra virgin olive oil
- 1 1/2 c. fresh mint leaves no stems
- Coarse salt to taste
- Freshly-grnd black pepper to taste
- 1 x half-rack rib lamb chops - (1 3/4 lbs) see * Note
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Roast Rack Of Lamb With Mint
Servings: 4
Directions
- * Note: Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp.
- Preheat oven to 475 degrees. In the bowl of a food processor, combine shallot, garlic, mustard, 3 Tbsp. extra virgin olive oil, and mint; season with salt and pepper. Pulse till a medium-textured paste forms, about 30 seconds; set aside.
- Heat a cast-iron skillet large sufficient to accommodate the half-rack of ribs, over medium-high heat. Add in the remaining Tbsp. extra virgin olive oil. Season lamb with salt and pepper, and place in the skillet, fat-side down. Sear meat on both sides till well browned, 4 to 5 min. Remove the skillet from the heat, and transfer the lamb to a clean surface.
- Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to the oven, and roast till the lamb is medium-rare, or possibly till the internal temperature is 130 degrees, 18 to 22 min. Remove from the oven, and place lamb on a cutting board; let rest for 5 - 10 min before slicing. Slice between the bones, and serve.
- This recipe yields 4 servings.
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