This mint-crusted rack of lamb recipe will wow your guests both with presentation and flavor. And the herb mustard sauce is something special!
Looking to knock the socks off your guests? Or maybe your significant other? Then I would highly recommend taking the time to create this mint-crusted rack of lamb recipe. It has all the right stuff - savory, spicy, fresh, and fragrant. Plus it's stunning to look at on the plate.
A Mustard Sauce to Remember
In my opinion, the mustard sauce is the secret ingredient to the unforgettable flavor. If you are someone who tends to shy away from mustard (because of the strong taste), then you are in for a treat. This sauce is perfectly balanced, so it's not overwhelming at all. I mean, if you were to eat a spoonful by itself, you may cringe a little. But in the context of this dish, you might be hard-pressed to distinguish it.
Yes, Gluten-Free. And No One Will Care!
We've adjusted everything we eat these days. Not by choice, but necessity. We no longer eat gluten due to my wife's intolerance. It has become one of the goals of my life to create amazing, gluten-free recipes. The beauty about it is that, when it's done right, no one will even notice. And they'll care even less. For this recipe, there was a simple modification - I just switched out the breadcrumbs.
My advice: do not use seasoned breadcrumbs. You'll be adding plenty of seasoning. And you don't want to lose control of what your dish tastes like. I mean, do you really know what the pre-seasoned breadcrumbs are seasoned with? Yeah, me neither.
★ Did you make this Mint Crusted Rack of Lamb?
Please give it a star rating below! ★
📖 Recipe
Mint-Crusted Rack of Lamb with Herb Mustard Sauce
Ingredients
- 2 8-rib frenched racks of lamb each cut in half
- salt and pepper
- 2 Tbsp. grape seed oil
- ¼ cup Dijon mustard
- 1 Tbsp. honey
- 1 tsp. dried tarragon
- 2 oz. fresh mint 1 cup leaves packed tightly
- 1 cup plain bread crumbs
- 1 tsp. sea salt
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper
- 1 Tbsp. olive oil
- ½ cup Parmesan cheese fresh, grated
Instructions
- Preheat oven to 400 degrees F.
- Remove lamb from refrigerator for at least 10 minutes. Then season generously with salt and pepper.
- In a small bowl - combine mustard, honey, and tarragon. Set aside.
- Heat cast iron skillet. Once hot, add grape seed oil. Brown lamb on all sides - you may need to do this one-at-a-time or in batches.
- Once all browned, place all racks in pan (fat side down, rib side up). Move pan to oven and cook for 12 minutes.
- Meanwhile - bring a small pot of water to a boil. Add mint leaves for 10 seconds, then move to ice water to cool down quickly. Remove from water, squeeze out water, and dry excess water with paper towels. (This step will prevent the mint from turning brown.)
- In food processor, add mint, breadcrumbs, salt, pepper, cayenne, and olive oil. Pulse until fully combined and mint is finely chopped. Then add parmesan and pulse for about 15 more seconds. Transfer mixture to a plate. (These steps can be done before cooking the lamb.)
- Remove lamb from oven. Then crank the oven heat to 450 degrees F.
- Transfer lamb to plate and baste with mustard sauce all over, except rib side.
- Roll the lamb in breadcrumbs, making sure to cover all meat areas. Use hand to pat down crumbs, if necessary. You want an even coating all over meat, but none on rib side.
- Transfer lamb racks back to pan, rib side down, bread crumb side up. Cook for 12 more minutes.
- Remove lamb from oven and pan. Let rest for 10 minutes.
- Slice racks in half, 2 ribs per piece.
- Serve and enjoy!
Nutrition
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Fernando Rubalcava
Awesome recipe. Have made this several times and they come out just perfect. A go to recipe for company.
Lynn
Made this as covid19 comfort. It was outstanding!