Rack of Lamb with Mint Topping

Submitted by: aLyStEr...

Ingredients:

2 lamb racks
¼ cup (50 mL) chopped fresh mint or 1 tbsp (15 mL) dried
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) soy sauce
2 cloves garlic, chopped
1 tbsp (15 mL) lemon juice
¼ cup (50 mL) fresh breadcrumbs
Salt and freshly ground pepper

Sauce:

½ cup (125 mL) finely chopped red onion
1 cup (250 mL) red wine
2 cups (500 mL) beef or chicken stock
2 tbsp (25 mL) mint or apple jelly
1 tsp (5 mL) cornstarch combined with 1 tbsp (15 mL) water

Method:

Trim racks of fat. Heat a skillet on medium-high heat and fry racks 3 minutes per side or until outside is golden. Cool.

Combine mint, oil soy sauce, garlic, lemon juice and breadcrumbs. Season with salt and pepper, spread over racks and marinate 30 minutes.

Preheat oven to 425ºF (220ºC). Place lamb fat side up in a baking dish. Roast for 15 to 30 minutes depending on thickness of rack, or until pink. Let lamb sit for 10 minutes while making sauce.

Pour fat out of pan leaving about 1 tsp (5 mL). Add onion and sauté until softened, about 3 minutes. Pour in wine and bring to boil. Reduce to 2 tbsp (25 mL). Add stock. Bring to boil and cook for 2 minutes or until sauce has reduced slightly. Stir in mint jelly and cornstarch mixture. Bring to boil, stirring. Carve lamb into chops and serve with some sauce on the side.

Serve with Swiss chard and a grain of choice.

Recipe added or updated on: March, 2004.