Crusted Rack of Lamb with Mint Sauce

Added by: Norah Added on: February 15, 2019

Norah's Cooking Diary

Crusted Rack of Lamb with Mint Sauce

## Season 1, Episode 4 ##

Hello everyone. Welcome to Norah’s Cooking Diary.

This is my fourth recipe on Norah’s Cooking Diary. If you like this video, please give it a thumbs up and press the like button. Please consider subscribing too. Your support means a lot to me.

In this video I am going to share with you a Crusted Rack of Lamb recipe and a Mint Sauce recipe that will complement the dish. This elegant roast lamb racks tastes fabulous and you can easily cook this for a romantic evening dinner for two or prepare this to treat your family and friends on any occasions. The dish is amazingly delicious and yet easy to prepare. The juiciness of the lamb is sealed by the bread crumbs crust and the tenderness of the lamb simply melts in the mouth on every bite. The refreshing mint sauce further gives the lamb a unique punchiness that will leave you wanting more.

Several notes here to share with you:

It is highly recommended to remove the excess solid fats that usually stick onto the meat. This can easily be trimmed with a sharp knife but be careful not to cut into the meat.
The mint jelly can easily be bought from the grocery store. You could also use honey mustard instead.
I am using a fan-forced oven set to 180 deg.C to roast the lamb racks. If you have a conventional oven, the temperature would be 200 deg.C.
Roast the lamb racks to your liking: 20 minutes for medium rare, 30 minutes for medium, 40 minutes for medium well-done, 50 minutes for well-done. Please note that the above settings are for two lamb racks. The time will vary based on quantity and thickness of the meat.
Resting the meat is a must after taking it out from the oven. This will prevent the meat from losing its juiciness during carving. The meat is best rested between 5 to 10 minutes.
If you prefer the mint sauce to be more liquified, you can omit the corn starch. I personally prefer a thicker mint sauce, so I added corn starch to the sauce.

Here is a quick rundown of the recipe:

Ingredients for Crusted Rack of Lamb

2 off Lamb Racks (about 280g each)
½ Cup Bread Crumbs
2 Tbsp Fresh Parsley, minced
1 Tbsp Fresh Rosemary, minced
1 Tbsp Mint Jelly, melted
¼ Tsp Salt (I use Himalayan Pink Salt)
¼ Tsp Black Pepper Coarse

Ingredients for Mint Sauce

1 Cup Fresh Mint Leaves, minced
1 Cup Rice Wine Vinegar
½ Cup Plain Water
3 Tbsp Sugar
1 Tsp Corn Flour, mixed with 1 tbsp water (optional)

Method of Preparation

Prepare the lamb racks by removing the excess solid fats from the meat. Sometimes the bones come with excess flesh and a tough tissue (known as “sinew”) as well. Remember to scrap these off too. Spread melted mint jelly on the meat surface generously.
Combine all the ingredients for the bread crumb mixture in a bowl and stir the mixture well. Spread this mixture to generously cover the top part of the lamb racks. Use the back of the spoon to compact the bread crumb mixture onto the meat so that the bread crumb mixture will more readily adhere to the meat. Roast the lamb racks in a preheated oven set to 180 degree Celsius (fan forced oven) for 40 minutes for medium well-done.
To prepare the mint sauce, heat up ½ cup of water in a small pot at LOW heat; add the rest of the sauce ingredients. Cook to the desired consistency.
Remove lamb racks from the oven and let it rest for 10 minutes before carving. Serve the crusted lamb chops with mint sauce and sides of your choice.

Happy cooking :-)