Crispy Rack of Lamb with Honey and Mascarpone

Total Time:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Lamb:
  • 3 (1 to 1 1/2 pounds each) racks of lamb, trimmed, with 1/4-inch of fat left on meat
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons herbs de Provence
  • Sauce:
  • 1/2 cup creme fraiche
  • 3 tablespoons honey
  • 3/4 tablespoon ground cumin
  • 2 tablespoons chopped fresh mint leaves
  • 1/2 cup mascarpone cheese, at room temperature
  • Kosher salt and freshly ground black pepper
Directions
Watch how to make this recipe. For the lamb:
  • Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

  • Drizzle the olive oil on both sides of the lamb. Season with salt, pepper and herbs de Provence. Grill the lamb for 5 minutes on each side until brown. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for medium-rare. Allow the lamb to rest for 10 minutes before slicing.

For the sauce:
  • In a small bowl, combine the creme fraiche, honey, cumin, and mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper, to taste.

  • Cut the lamb between the bones into individual chops and serve with the sauce.

Cook's Note: The lamb can also be browned for 4 to 5 minutes each side in a large skillet over high heat.


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