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Amazing 1 Herb-Crusted Rack of Lamb Joy

Herb-Crusted Rack of Lamb with Mint Sauce
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Create an elegant Herb-Crusted Rack of Lamb, perfect for a special occasion. This recipe features tender lamb coated in fresh herbs and served with a bright, homemade Mint Sauce. You will bring Sunday Flavor to your table!

Ingredients

Scale
  • 1 (about 1.5 lb) rack of lamb, Frenched
  • 2 tablespoons olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • For the Mint Sauce:
  • 1/2 cup fresh mint leaves, packed
  • 2 tablespoons white wine vinegar
  • 1 tablespoon granulated sugar
  • 1/4 cup hot water
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the rack of lamb dry with paper towels. Season all sides generously with salt and pepper.
  3. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the lamb fat-side down for 3-4 minutes until deeply browned. Turn and sear the other sides briefly, about 1 minute per side. Remove lamb from the skillet.
  4. In a small bowl, combine the breadcrumbs, parsley, rosemary, thyme, and minced garlic.
  5. Brush the seared lamb all over with Dijon mustard.
  6. Press the herb and breadcrumb mixture firmly onto the mustard-coated fat side of the rack.
  7. Place the lamb, fat-side up, back into the skillet or transfer to a roasting pan. Roast for 15-20 minutes for medium-rare (internal temperature of 130°F or 54°C). Adjust time for your preferred doneness.
  8. Remove the lamb from the oven and let it rest on a cutting board, loosely tented with foil, for 10 minutes before slicing.
  9. While the lamb rests, make the sauce: Combine mint leaves, vinegar, sugar, hot water, and a pinch of salt in a small food processor or blender. Pulse until smooth.
  10. Slice the rack into individual or double chops. Serve immediately with the fresh Mint Sauce.

Notes

  • Ask your butcher to ‘French’ the rack for a clean presentation.
  • For a deeper crust flavor, lightly toast the breadcrumbs before mixing them with the herbs.
  • If you prefer a milder mint sauce, steep the mint in the hot water for 10 minutes before blending.

Nutrition

Find it online: https://sundayflavor.com/herb-crusted-rack-of-lamb-with-mint-sauce/