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 Rebecca.jank
on December 27, 2011
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Fantastic! Just watch the time for cooking- check the meat starting at 15 minutes because I cooked it for 25 minutes and it ended up being more medium than medium rare.
By nancynotes
Setauket, NY
on May 16, 2011
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This recipe not only is outstanding but in is incredible easy to prepare. It makes a spectacular presentation. It was part of my Easter Dinner this year and probably many times in the future.
By Mlynn5
Lindale, TX
on April 18, 2011
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Wow! Awesome and easy. I didn't make the sauce and we still thought it was great.
Read all 13 reviews