Rack Of Lamb With Chilli Mint Sauce Recipes

LEG OF LAMB WITH MINT SAUCE

Steps:

• Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
• Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
• Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

MINT SAUCE FOR LAMB

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

RACK OF LAMB WITH STRAWBERRY MINT SAUCE

Steps:

• Place halved strawberries, zest from one lemon, juice from 2 lemons, water, honey, salt, and cayenne pepper in a pot over medium-high heat and bring to a simmer. As strawberries begin to release their liquid, soften, and start to break down, reduce heat to medium-low and continue stirring and cooking occasionally until fruit is very soft, about 10 minutes. Remove from heat. Pass mixture through a fine mesh strainer.
• Preheat oven to 475 degrees F (245 degrees C). Line a shallow baking pan with foil, bringing ends up and over sides of the pan.
• Generously season rack of lamb on both sides with kosher salt, freshly ground black pepper, and cayenne pepper. Place lamb on prepared pan. Roast rack of lamb in hot oven to sear, about 10 minutes. Remove pan from oven. Reduce oven temperature to 375 degrees F (190 degrees C).
• Preheat oven to 375 degrees F (190 degrees C).
• Combine mustard and onions in a small bowl. Pour melted butter into bread crumbs in a separate bowl; stir until mixture resembles wet sand. Season with salt.
• Coat top of lamb generously with the mustard mixture. Sprinkle crumb mixture onto the mustard mixture and press down to create a crumb crust.
• Roast rack until it reaches an internal temperature of 125 degrees F (50 degrees C), about 15 minutes. Let rack rest 10 minute before slicing between ribs into four 2-rib servings or two 4-rib servings.
• Mix thinly sliced mint into strawberry sauce just before serving. Spoon a small pool of the sauce onto serving plates. Place ribs on sauce to serve.

MINT CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched 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 fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake 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). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

ROAST RACK OF LAMB WITH MINT SAUCE

Steps:

• To make lamb:
• Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
• Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
• Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
• To make sauce:
• Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
• Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

SWEET AND TANGY MINT SAUCE FOR LAMB

Steps:

• Gather the ingredients.
• In a heavy-bottomed saucepan, combine the sugar and vinegar.​
• Bring to a boil over medium heat, then lower to a simmer and cook until the liquid has reduced by half, around 10 to 12 minutes. It should have a thick, syrupy consistency.​
• Turn off the heat and let the sauce cool for 5 minutes before adding the mint leaves. Give it a stir.
• Pour it into a bowl and cover the bowl with plastic wrap. Let it steep for about 1 hour so the flavor of the mint can infuse the sauce, much like what happens when you're steeping a cup of tea.​
• Serve at room temperature with lamb.