Delicious and Most Nutritious

Easter Special! Mint-Crusted Rack of Lamb with Honey Vinaigrette

Ingredients for 4 Portions
(*note: Chef John only did one rack for 2 portions)

2 racks of lamb, trimmed, about 1.25 pounds each
salt and pepper to taste
1 tsp vegetable oil for searing meat

For the crumbs:
1 cup mint leaves, blanched, squeezed dry
2 cloves garlic, sliced
2 tbsp olive oil
1/2 cup plain breadcrumbs
cayenne, salt, and pepper to taste
1 or 2 tbsp finely grated Parmigiano-Reggiano cheese

For the mustard mixture:
1/4 cup regular or herb Dijon mustard
2 tsp honey

For the honey vinaigrette:
2 tsp honey
2 tbsp rice vinegar
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
salt and pepper to taste


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 in a food processor or blender:
blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper.
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 n a jar with a lid:
extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper.
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 centre 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.

by Chef John