Mint-Crusted Rack of Lamb with Honey Vinaigrette
📌Servings:
4 SERVINGS
⏳Prep Time:
20 MINUTES
⏰Cook Time:
20 MINUTES
🍽️Type:
MAIN DISH
👌🏻Perfect For:
elegant lamb dish, special dinner, holiday main course
📝Description:
This lamb dish is worthy of your Resurrection Day table or any special occasion. Earthy and rich, the meat is elevated by a minty herb rub and a glossy honey vinaigrette that brings out its natural depth. The sweetness of the honey and the brightness of dried mint make this dish a sacred centerpiece, one that's rich in both symbolism and flavor.
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🍯Ingredients
For the Crust
1 cup fresh mint leaves
2 cloves garlic, crushed
2 tablespoons olive oil
½ cup plain bread crumbs
salt and ground black pepper, to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
¼ cup Dijon mustard
2 teaspoons Fingerlakes Honey Company honey
2 (1 1/4 pound) racks of lamb, trimmed
1 teaspoon vegetable oil
For the Vinaigrette
2 tablespoons extra-virgin olive oil
2 teaspoons rice vinegar
2 teaspoons Fingerlakes Honey Company honey
1 teaspoon Dijon mustard
salt and ground black pepper, to taste
🥣Directions
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.
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.
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.
Combine Dijon mustard and honey in a small bowl and set aside.
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.
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).
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.
Just before serving, drizzle the vinaigrette evenly over the lamb.
🕊️Find our Resurrection Day Recipe Collection here🕊️
*Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon servings. Exact information will depend upon the brands of ingredients and precise measurements used.
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