The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional...
This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight.