Rack of Lamb With Chive Crust Recipe #94158
A rack of lamb always means guests for dinner for me. An elegant presentation, but not a lot of work.
1½ hours | 30 min prep
SERVES 4
- 1/2 cup dry breadcrumbs
- 2 teaspoons chopped fresh chives
- 2 teaspoons chopped mint
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- 1 teaspoon lemon, zest of
- 2 racks of lamb, each with 6 chops, trimmed
- 2 ounces butter, melted
Sauce
- 1/4 cup white wine
- 1/4 cup water
- 1 teaspoon brown sugar
- 1 tablespoon lemon juice
- 4 ounces butter, cut into bits
- 1 tablespoon mint jelly
- Preheat oven to 350°F.
- Combine first 6 ingredients in a small bowl.
- A little water may be required if mixture is too dry.
- Season lamb lightly and press breadcrumb mixture firmly over fatty side of racks.
- Drizzle butter over crust.
- Place lamb racks, crust side up, in a baking dish.
- Bake for ¾- 1 hour.
- Allow meat to rest for 15 minutes before carving.
- Drain off all but 2 tblsps of juice in pan.
- For Sauce: Place roasting pan on top of stove and stir wine and water into juices.
- Bring to boil, stirring well.
- Boil until reduced by half.
- Stir in sugar and lemon juice. Remove from heat.
- Whisk in butter, one bit at a time to emulsify the sauce.
- Blend in mint jelly.
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5 stars