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RACK OF LAMB WITH MINT SAUCE

Rack of lamb is an impressive roast to serve at Easter or any other special occasion. It’s traditionally served with Mint Sauce, which is easy to make at home.

Yield: Serves 6.

July 02, 2019

RACK OF LAMB WITH MINT SAUCE

Ingredients

  • 3 racks of lamb (8 ribs each)
  • 3 tbsp Dijon mustard
  • 2 cups fresh bread crumbs
  • 1/3 cup chopped fresh mint
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • Mint Sauce

Directions

  1. Spread meaty portion of lamb evenly with mustard.
  2. Combine crumbs, mint, salt and pepper. Press crumb mixture onto mustard.
  3. Place lamb, crumb side up, in a shallow roasting pan.
  4. Roast at 450ºF for 10 minutes. Reduce temperature to 350ºF and continue roasting for 25 - 30 minutes or until a meat thermometer registers 140ºF.
  5. Let stand 5 minutes before carving. Serve with Mint Sauce.
Nutritional analysis per serving:

367 calories, 16.2 g fat, 46.4 g protein, 8.9 g carbohydrate, 0.8 g fibre, 584 mg sodium

*Ingredient not included in nutritional analysis.

MINT SAUCE

Ingredients

  • 1 can (10 oz / 284 mL) beef broth
  • 1 cup chopped fresh mint
  • 1/3 cup chopped onion
  • 1/4 cup red wine vinegar
  • 2 tbsp brandy
  • 1/4 cup sugar
  • 1/4 tsp freshly ground pepper
  • 1 tbsp cornstarch
  • 2 tbsp finely chopped fresh mint

Directions

  1. Combine first 7 ingredients (broth through pepper) in a small saucepan. Bring to a boil, stirring until sugar is dissolved.
  2. Simmer 2 minutes. Remove from heat, cover and let stand 30 minutes.
  3. Strain mixture through a fine sieve. Sauce may be prepared to this point and refrigerated for up to 24 hours.
  4. In a saucepan, dissolve cornstarch in a small amount of cold mint sauce. Whisk in remaining sauce.
  5. Bring to a boil, reduce heat and simmer until slightly thickened, about 2 minutes. Stir in remaining 2 tbsp mint. Serve warm.
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