Dijon Garlic Encrusted Spring Lamb Rack Recipe
mint sauce
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Ingredients
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Lamb Rack
Mint Sauce
Method
Preparing the Lamb
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Lamb Rack
Trim any excess fat from the rack of lamb and pat dry with paper towels. This will help the crust adhere better.
- 3
Make the Marinade
In a small bowl, mix together the Dijon mustard, minced garlic, chopped rosemary, olive oil, salt, and black pepper.
- 4
Coat the Lamb
Rub the marinade all over the rack of lamb, ensuring it's evenly coated.
- 5
Roast the Lamb
Place the lamb on a roasting rack in a baking dish, and roast in the preheated oven for 25-30 minutes for medium-rare, or until a meat thermometer registers 130°F (54°C).
- 6
Rest the Lamb
Remove the lamb from the oven and let it rest for 10 minutes before slicing.
Making the Mint Sauce
- 7
Prepare the Mint Leaves
Place the chopped mint leaves in a heatproof bowl.
- 8
Make the Mint Infusion
Pour boiling water over the mint leaves and let steep for 5 minutes.
- 9
Add Sugar and Vinegar
Stir in the sugar and white wine vinegar until the sugar dissolves.
- 10
Season the Sauce
Taste and add salt as needed. Allow the sauce to cool before serving.