Herb Crusted Rack of Lamb with Mint Sauce

35 mins
Serves 1
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Directions

  1. 1Score the fat cap of the lamb rack.
  2. 2Score the fat cap of the lamb rack.
  3. 3Score the fat cap of the lamb rack.
  4. 4Season the lamb with salt and pepper on all sides.
  5. 5Season the lamb with salt and pepper on all sides.
  6. 6Season the lamb with salt and pepper on all sides.
  7. 7Sear the lamb in a frying pan with avocado oil until nicely browned on all sides.
  8. 8Sear the lamb in a frying pan with avocado oil until nicely browned on all sides.
  9. 9Sear the lamb in a frying pan with avocado oil until nicely browned on all sides.
  10. 10Make an herb mixture with thyme, rosemary, basil, and garlic.
  11. 11Make an herb mixture with thyme, rosemary, basil, and garlic.
  12. 12Make an herb mixture with thyme, rosemary, basil, and garlic.
  13. 13Brush the lamb with Dijon mustard.
  14. 14Brush the lamb with Dijon mustard.
  15. 15Brush the lamb with Dijon mustard.
  16. 16Cover the lamb with herb and garlic mixture.
  17. 17Cover the lamb with herb and garlic mixture.
  18. 18Cover the lamb with herb and garlic mixture.
  19. 19Bake the lamb in a 400-degree oven for 25 minutes or until it reaches 125 degrees.
  20. 20Bake the lamb in a 400-degree oven for 25 minutes or until it reaches 125 degrees.
  21. 21Bake the lamb in a 400-degree oven for 25 minutes or until it reaches 125 degrees.
  22. 22Make a quick sauce by combining fresh mint, red wine vinegar, lemon juice, sugar, and salt.
  23. 23Make a quick sauce by combining fresh mint, red wine vinegar, lemon juice, sugar, and salt.
  24. 24Make a quick sauce by combining fresh mint, red wine vinegar, lemon juice, sugar, and salt.
  25. 25Let the lamb rest for 10 minutes.
  26. 26Let the lamb rest for 10 minutes.
  27. 27Let the lamb rest for 10 minutes.
  28. 28Cut the lamb into chops.
  29. 29Cut the lamb into chops.
  30. 30Cut the lamb into chops.
  31. 31Serve the lamb chops with the mint sauce.
  32. 32Serve the lamb chops with the mint sauce.
  33. 33Serve the lamb chops with the mint sauce.

Ingredients

  • 2 rack of lamb
  • 2 rack of lamb
  • 2 rack of lamb
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches black pepper
  • 2 pinches black pepper
  • 2 pinches black pepper
  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 1 tablespoon thyme
  • 1 tablespoon thyme
  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 1 tablespoon rosemary
  • 1 tablespoon rosemary
  • 1 tablespoon basil
  • 1 tablespoon basil
  • 1 tablespoon basil
  • 1 handful fresh garlic
  • 1 handful fresh garlic
  • 1 handful fresh garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Dijon mustard
  • 1 handful fresh mint
  • 1 handful fresh mint
  • 1 handful fresh mint
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

knifecutting boardfrying panbowlgarlic pressbaking sheetbasting brush
Herb Crusted Rack of Lamb with Mint Sauce | Clip Recipe