Mint-Crusted Rack of Lamb
With Herb Mustard Sauce
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.
The Only Cooing Tool You’ll Need
While it’s not a must that you use a cast iron skillet, I highly recommend it – for a couple reasons. When searing meat, I always like to use a dark pan. Stainless steel won’t give you the same amount of color on your meat. And you know what they say… Color = Flavor. It’s also easier to have a pan that you can transfer from stovetop to the oven. Otherwise, you’ll need to move your lamb to a roasting tray. Not a huge deal, just something to consider.
Mint-Crusted Rack of Lamb with Herb Mustard Sauce
- 2 8-rib frenched racks of lamb each cut in half
- salt and pepper
- 2 Tbsp. grape seed oil
- 1/4 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
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1 Tbsp. olive oil
- 1/2 cup Parmesan cheese fresh, grated
- 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!