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Rack of lamb with mint-almond relish recipe

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Adjust Servings:
½ cup minced fresh Mint
¼ cup sliced Almonds , toasted and chopped fine
¼ cup extra-virgin Olive Oil
2 tablespoons Red Currant Jelly
4 teaspoons Red Wine Vinegar
2 teaspoons Dijon Mustard
Black Pepper
2 (1¾-to 2-pound) racks of Lamb , fat trimmed to ⅛ to ¼ inch and rib bones frenched
Kosher Salt
1 teaspoon ground Star Anise or ground fennel
1 teaspoon Vegetable Oil

Rack of lamb with mint-almond relish recipe

  • 2 hours 15 minutes
  • Serves 6
  • Medium


  • Relish

  • Lamb



If you’re going to spend the money on rack of lamb, you want to be sure you cook it right as with other simple dishes, there’s no disguising imperfection. We wanted to develop a foolproof recipe that produced perfectly pink and juicy meat encased in an intensely brown, crisp shell. To prepare the racks, we frenched them (cleaned the rib bones of meat and fat), and also discovered that we needed to remove a second layer of internal fat (along with a thin strip of meat) to avoid a greasy finished dish. We slowly roasted the lamb in a low oven to ensure a uniformly rosy, juicy interior. To crisp the exterior, we quickly seared the racks after roasting. A spiced salt nicely complemented the flavor of the lamb, and a simple stir-together relish was enough to dress up this company-worthy dish. We found we could eliminate much of the hands-on work on serving day by making the relish and preparing the racks in advance. We prefer the milder taste and bigger size of domestic lamb, but you may substitute imported lamb from New Zealand and Australia. Since imported racks are generally smaller, in step 1 season each rack with ½ teaspoon of the salt mixture and reduce the cooking time to 50 minutes to 1 hour 10 minutes. We prefer these racks cooked to medium, but if you prefer them more or less done.



For the Relish

Combine all ingredients in bowl and season with salt and pepper to taste; let sit for 1 hour.


For the Lamb

Adjust oven rack to middle position and heat oven to 250 degrees. Using sharp knife, cut slits in fat cap, spaced ½ inch apart, in crosshatch pattern, being careful to cut down to but not into meat. Combine 2 tablespoons salt and anise in bowl. Rub each rack evenly with ¾ teaspoon salt mixture, rubbing seasoning into slits. Reserve remaining salt mixture.


Place racks, bone side down, on wire rack set in rimmed baking sheet. Roast until meat registers 130 to 135 degrees (for medium), about 1 hour and 25 minutes.


Heat oil in 12-inch skillet over high heat until just smoking. Place 1 rack, bone side up, in skillet and cook until well browned, 1 to 2 minutes. Transfer to carving board. Pour off all but 1 teaspoon fat from skillet and repeat browning with second rack.


Tent racks with aluminum foil and let rest for 20 minutes. Cut between ribs to separate chops and sprinkle cut side with ½ teaspoon salt mixture. Serve, passing relish and remaining salt mixture separately.


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