Lamb Lollipops with Mint Salt

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup gray salt
  • 1 cup fresh mint
  • 2 racks of lamb, about 1 1/2 pounds each, frenched by the butcher
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup dry red wine
Directions
  • Put the salt into a mortar and pestle. Adding a few mint leaves at a time, crush them into the salt until all the mint is used up and the salt is green and fragrant.

  • Heat the oven to 375 degrees F. Season the lamb with freshly ground pepper and rub them with the mint salt.

  • In a deep-sided oven-proof skillet, heat the olive oil over medium-high heat. Add the lamb racks, skin side down, and cook until browned, about 3 minutes. Turn the lamb over and put the pan into the oven, uncovered, for about 7 to 8 minutes for medium-rare. Remove the lamb to a board, cover with foil, and allow it to rest for 5 minutes while you make the glaze.

  • Remove the excess fat from the skillet and add the red wine. Place the skillet over medium heat and reduce to a syrupy consistency, about 5 minutes.

  • Slice the lamb racks between the ribs into chops and place them onto a warmed platter. Drizzle the glaze over the chops and serve as "lollipops".


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