Photo: Crispy Rack of Lamb with Honey and Mascarpone Recipe
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
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.
Notes
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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By ortcandy
on March 31, 2013
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This recipe is very easy to make and delicious! It is much better - gets much crispier - on the grill. That said, I've made it both in the oven only and grill then oven and it's been a hit both times! I will definitely keep making this recipe!
By Orcer2001
Northern Ontario
on March 05, 2012
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This was just very, very good!! The sauce was amazing. I too used sour cream for creme fraiche but it was 5%. I too only used 2 tblsp of honey & about 1/2 tsp of cumin. I had some mascarpone cheese that I had frozen ... defrosted what I needed & it worked great ... this is 1st time that I've frozen this cheese & was afraid it wouldn't work .. but it did. I used a digital meat thermometer & took it out of the oven at 140 deg F. Meat was done to perfection for us. My husband loved it too!! Will make again for sure.
By Babc212
New York
on March 05, 2012
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Delicious, easy and elegant.
Read all 17 reviews