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Rack Of Lamb With Mint Topping
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- #84084
Mint and lamb is a delightful pairing, and this recipe doubles down on it. With fresh-chopped mint in the marinade and mint jelly in the red wine reduction, it seems the combination was simply "mint" to be.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 rack of lamb
1/4 cup fresh mint, chopped
OR
1 tablespoon dried mint
2 tablespoons olive oil
2 tablespoons soy sauce
2 cloves garlic, chopped
1 tablespoon lemon juice
1/4 cup fresh breadcrumbs
salt and freshly ground black pepper
Sauce
1/2 cup red onion, finely chopped
1 cup red wine
2 cups beef or chicken stock
2 tablespoons mint or apple jelly
1 teaspoon cornstarch, COMBINED WITH
1 tablespoon water
directions
Trim racks of fat. Heat a skillet on medium-high heat and fry racks 3 minutes per side or until outside is golden. Cool.
Combine mint, oil, soy sauce, garlic, lemon juice and breadcrumbs. Season with salt and pepper, spread over racks and marinate 30 minutes.
Preheat oven to 425 degrees F. Place lamb fat side up in a baking dish. Roast for 15 to 30 minutes depending on thickness of rack, or until pink. Let lamb sit for 10 minutes while making sauce.
Pour fat out of pan leaving about 1 teaspoon. Add onion and saute until softened, about 3 minutes. Pour in wine and bring to boil. Reduce to 2 tablespoons.
Add stock. Bring to boil and cook for 2 minutes or until sauce has reduced slightly. Stir in mint jelly and cornstarch mixture. Bring to boil, stirring.
Carve lamb into chops and serve with some sauce on the side.
added by
chefdave
nutrition data
Nutritional data has not been calculated yet.
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