Lamb & Mint Sauce

StubbornTalesRECIPESLeave a Comment

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L.A.M.B

All I have to say is…LAMB IS MY BITCH! Try this recipe and you shall see!

Herb Crusted Rack of Lamb:

  • 1 ½ – 1 ¾ lbs. rack of lamb
  • 4 tbsps. Olive oil (or to taste)
  • 1 small shallot
  • 3 – 4 cloves garlic
  • A few sprigs fresh thyme
  • A few sprigs fresh rosemary
  • Salt & pepper to taste

Salt and pepper rack of lamb on both sides and set aside. In a small food processor combine all ingredients and pulse until well chopped. Spread herb and oil mixture evenly over both sides of rack and place in a large Ziploc. Let the lamb marinade for a few hours in the fridge.

Preheat oven to 475 degrees.

Heat a large cast iron skillet over medium-high heat. You can also, as I did, use your electric grill/griddle at approx. 420 degrees or higher. Place seasoned lamb on grill, fatty side down. Sear lamb on both sides for approx. 5 minutes per side. Transfer lamb to an oven-safe baking dish and put into the oven for 16 – 20 minutes.

Remove from the oven and let rest for another 5 minutes before cutting into it.

Slice, serve and enjoy!

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rub-a-dub

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Sear that baby!

Fresh Mint Sauce:

  • ¼ cup water
  • 2 tbsps. Granulated sugar (or to taste)
  • 1 tsp. Sea salt (or to taste)
  • ½ tsp. Black pepper (or to taste)
  • 1 cup Fresh mint (about 1 bunch); chopped
  • ¼ cup Red wine vinegar
  • 2 tbsps. Olive oil

Combine water and sugar in a medium bowl; whisk until dissolved. Stir in the mint, vinegar and oil. Taste and season further, if needed. You can also add a few red pepper flakes for an extra kick.

StubbornTalesLamb & Mint Sauce

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