Recipe by Chef John
"I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion."
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fresh mint leaves
plain bread crumbs
salt and ground black pepper to taste
cayenne pepper, or to taste
1 1/2 tablespoons
finely grated Parmigiano-Reggiano cheese
extra virgin olive oil
salt and freshly ground black pepper to taste
2 (1 1/4 pound)
racks of lamb, trimmed
salt and pepper to taste
Delicious. Lamb came out juicy, tender and super flavorful. Would definitely make again!
Delicious entry. But too much work.To make the marinade simpler just mix in mint, garlic, lemon juice, pepper and yoghurt . Plus Salt and(or) honey ( 7 extra seasonings) to taste. marinate overnight for better results and bake half an hour before serving!
This is very good. The mint and mustard go very well together, and the vinagret sause was a fantastic complement to lamb. I found I needed to cook the lamb about fifteen minutes longer to get it o a very good medium rare.
Excellent! I followed recipe and it was delicious! I will make this again for sure.
Best lamb ever!
You don't even need to do the vinaigrette after cooking its so good! The lamb was a perfect medium rare at 20 minutes. Amazing!
Made it with salmon and pork instead of lamb. DELICIOUS I recommend highly.
I paired this dish with some rosemary and garlic roasted, baby red potatoes, tomatoes, and red onion along with a light spring salad. I drizzled some of the vinaigrette on the salad too - it was incredible!
I'm making this again next week for my dad for Father's Day. His favorite meal is lamb with mint jelly and I have an inkling he might love this...
* Percent Daily Values are based on a 2,000 calorie diet.
Mint Crusted Rack of Lamb
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 476
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