Rack of Lamb and Mint: The Perfect Combination
Rack of Lamb and Mint: The Perfect Combination
A well-cooked rack of lamb is a sure-fire crowd pleaser. Lamb combines flavor with tenderness in a way that few other meats can match. Utilizing this delicious meat properly can seem like a challenge, but with a solid recipe and a little bit of know-how, you can produce a top-flight meal your family will love, even if you have never cooked lamb before.
Mint has long been paired with lamb because their flavors go so well together. The cool, refreshing bite of the mint cuts into the hearty richness of the lamb, adding a subtle counterpoint that takes the meat’s flavor from good to great. For this recipe, the mint will be incorporated into a gastrique sauce. A gastrique is a sweet liquid reduction that will be poured over the meat, adding the crisp mint flavor—along with the sweetness of caramelized honey—to the mint, complementing the natural flavor without overpowering it.
Roast Rack of Lamb with Fresh Mint Gastrique - Recipe
For the Lamb:
1 Lamb Rack, Domestic, 28 oz. up
Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)
½ oz. Fronte Extra Virgin Olive Oil
First, set your oven to preheat to 375 degrees, so it is at temperature when you're ready to put in the lamb. While the oven is heating up, you are first going to brown the meat in a sauté pan, resulting in a beautiful, flavorful outer layer. Season the lamb rack with sea salt and freshly ground pepper, then brush with the olive oil and add it to a sauté pan over high heat. Cook the meat for two minutes on each side, until you have a nice, deep brown sear on the rack. By this time your oven should be up to temperature, so move the lamb to a roasting pan and put in the oven. Roast until the meat reaches an internal temperature of 130 degrees for medium rare, or 160 for medium doneness.
For the Fresh Mint Gastrique:
1 tsp. Honey,
1 tsp. Champagne Vinegar
½ tsp. Mint Jelly
2 oz. Veal Demi-Glace
4 Fresh Mint Leaves, cut chiffonade
Sea Salt (to taste)
Fresh Ground Black Pepper (to taste)
While the lamb is roasting in the oven, prepare the fresh mint gastrique. A small sauce pan will be used for this, so put one on the stovetop and set the flame to high heat. First, add the honey to the pan and caramelize. This will happen very quickly, so be sure to stir constantly and watch for the moment the caramelization begins to happen. Be sure not to burn the honey.
Next, add the champagne vinegar and bring to a boil. Let the mixture continue to boil until it has reduced by around one-third of its volume. Once this is complete, it is time to add the veal demi-glace and the mint jelly. Once these are in the mixture, bring it again to a boil and reduced to a simmer. The final step is to add the fresh mint, salt, and pepper. Add a bit at a time and taste, adjusting the salt and pepper till it is perfect.
Now that everything is nicely prepared, it is time to arrange the meal. After letting the meat rest for about ten minutes to let the juices settle, slice between the bones to cut into chops. Place a chop on each person’s plate, then drizzle with the fragrant mint gastrique. Garnish the meal with some additional fresh mint to give the plate a colorful, elegant touch.
To make sure your roasted rack of lamb is as delicious as possible, be sure to start with the finest ingredients. Our high-quality domestic lamb is raised and fed in Colorado. We are sure to feed the lamb to the highest standards to ensure the quality and consistency of our meat is second-to-none. Try one of our tender, mouth-watering racks of lamb today. Your family will love it.
