Roasted rack of lamb with a mint crust
Coating meat with a crust is actually a French technique. The final outcome makes for a great presentation, so it is one of those dishes that you should make when the occasion calls for something impressive! The crumbed crust used here has flavors of mint and mustard that go very well with lamb. Serve it with a vegetable side like Zucchini with Yellow Mung Lentils and Roasted Garlic.
– 2 racks of lamb, about 2 lbs (1 kg) each, trimmed of excess fat.
– 2 tablespoons fresh lemon juice, 1 tablespoon peeled and minced fresh ginger.
– 1 tablespoon minced garlic, 1 teaspoon garam masala.
– Salt, to taste, 1 slice whole-wheat bread, lightly toasted.
– 1 tablespoon chopped fresh coriander leaves (cilantro), 2 tablespoons ground dried mint leaves.
– 1 teaspoon cumin seeds, 2 tablespoons oil.
– 1 tablespoon Dijon mustard, 4 fresh mint sprigs, for garnish.
Preheat the oven to 450ºF (230ºC).
In a large bowl, combine the lemon juice, ginger, garlic, garam masala and salt. Place the lamb racks in the bowl and mix well, making sure all of the pieces are well-coated with the marinade.
Place the bread in a blender or food processor and pulse until it forms coarse crumbs. Add the fresh coriander, dried mint and cumin, and pulse to blend.
Heat the oil in a large oven-proof skillet over medium-high heat. Add the lamb to the pan and cook, turning as needed, until browned on both sides, about 5 minutes. Remove the pan from the heat and brush the mustard over the rounded top and the front side of the racks. Gently pat the bread crumb mixture into the mustard.
Roast in a preheated oven until a thermometer inserted into the meat reads 140ºF (60ºC) for medium-rare, 20 to 25 minutes. Transfer to a platter and let it rest.
To serve, cut the lamb between the ribs into separate bone-in chops. Garnish with mint sprigs.
Food: Roasted Rack Of Lamb With A Mint Crust