Recipe courtesy of Marcela Valladolid
Apple-Mint Rack of Lamb
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- Level: Easy
- Total: 55 min (includes resting time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 411
- Total Fat
- 33 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 7 g
- Cholesterol
- 29 mg
- Sodium
- 279 mg
- Level: Easy
- Total: 55 min (includes resting time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 411
- Total Fat
- 33 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 7 g
- Cholesterol
- 29 mg
- Sodium
- 279 mg
Ingredients
Herb Mixture:
Lamb:
Apple-Mint Compote:
Directions
- Preheat the oven to 400 degrees F.
- For the herb mixture: Put the whole peppercorns in a spice grinder and grind until coarse. Transfer to a small bowl and add the mint, rosemary, sage, thyme, oregano and garlic. Add the olive oil to the mixture and season with a pinch of salt.
- For the lamb: Place the lamb racks on a work surface and sprinkle each side with 1 1/2 teaspoons of the salt. Rub the herb mixture on the lamb.
- Heat a grill pan over high heat with some olive oil, add the racks rounded-side down and sear until brown, 3 to 5 minutes. Transfer to a rimmed baking sheet in the same position (do not flip). Roast until the desired doneness, 20 to 25 minutes for medium (about 145 degrees F). Let the lamb rest 5 to 7 minutes before slicing. Transfer the chops to a platter and serve with Apple-Mint Compote.
Apple-Mint Compote:
- Put the sugar, corn syrup and 1/2 cup water in a medium heavy pot and bring to a boil. Add the apple and cook until thickened, about 10 minutes. Add the mint and vinegar and stir to combine. Season with salt.
