Roast Rack of Lamb with Mint

INGREDIENTS :

1. 1 medium shallot, peeled, coarsely chopped
2. 4 cloves garlic, peeled
3. 2 teaspoons Dijon mustard
4. 4 tablespoons olive oil
5. 1 1/2 cups fresh mint leaves (no stems)
6. Salt and freshly ground black pepper
7. 1/2 rack rib lamb chops

COOKING DIRECTIONS :

1. Preheat oven to 475 degrees F. In the bowl of a food processor, combine shallot, garlic, mustard, 3 tablespoons olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside.
2. Heat a cast-iron skillet large enough to accommodate the half-rack of ribs, over medium-high heat. Add the remaining tablespoon olive oil. Season lamb with salt and pepper, and place in the skillet, fat side down. Sear meat on both sides until well browned, 4 to 5 minutes. Remove the skillet from the heat, and transfer the lamb to a clean surface.
3. Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to the oven, and roast until the lamb is medium rare, or until the internal temperature is 130 , 18 to 22 minutes. Remove from the oven, and place lamb on a cutting board; let rest for 5 to 10 minutes before slicing. Slice between the bones, and serve.

Yield: 4 servings

MORE :

Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp.

NUTRITION INFO :

Per Serving

• Calories: 338 kcal
• Carbohydrates: 7 g
• Dietary Fiber: 0 g
• Fat: 28 g
• Protein: 13 g
• Sugars: 0 g

About: Nutrition Info

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