Roasted Rack of Lamb with Strawberry Mint Sauce – Here’s to a Brighter Future

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The good news is; if you watch any of our older rack of lamb videos, you see this method in all its glory. In fact, this “Pistachio Crusted Rack of Lamb” would not only show you our preferred technique, but would also go amazingly well with this sauce. I really hope you give it a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:
1 whole (8 bone) rack of lamb seasoned very generously with salt, freshly ground black pepper, and cayenne
2 tablespoons Dijon mustard
1 tablespoons finely minced green onions
1/4 cup fine plain bread crumbs
2 tablespoons melted butter
1/4 teaspoon salt
For the *sauce:
2 cups fresh strawberries
zest of one lemon
juice from 2 lemons
1/4 cup water
2 tablespoons honey
1/4 cup freshly sliced mint leaves (add right before you serve!)
salt and cayenne pepper to taste
* Only do final seasoning when the sauce has cooled. When tasting the sauce, keep in mind it’s going to be used as a condiment, and not eaten plain, which means it needs to be very well-seasoned. This is why it’s better to taste on a cracker or piece of bread, instead of off the spoon. Other great additions to this sauce are things like balsamic vinegar, hot/sweet peppers, cracked black pepper, as well as other “sweet” herbs, like tarragon and basil.


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