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

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This mint-crusted rack of lamb was inspired by a lamb steak recipe we did a few years ago, which featured a minted honey vinaigrette. I loved how the sweet, herbaceous dressing worked with the subtly gamey meat, and that memory filled me with confidence as I planned out this video.
 
 
 
 
 
Ingredients for 4 Portions (*note: I only did one rack for 2 portions, so amounts in video may look off):
 
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

View the complete recipe

Source recipe: https://foodwishes.blogspot.com/

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