Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Spring Feast
Save Recipe Print
Total:
55 min
(includes resting time)
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
(includes resting time)
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Herb Mixture:
Lamb:
Apple-Mint Compote:

Directions

Watch how to make this recipe.

Lamb:

Preheat the oven to 400 degrees F.

For the herb mixture: Put the whole peppercorns in a spice grinder and grind until coarse. Transfer to a small bowl and add the mint, rosemary, sage, thyme, oregano and garlic. Add the olive oil to the mixture and season with a pinch of salt.

For the lamb: Place the lamb racks on a work surface and sprinkle each side with 1 1/2 teaspoons of the salt. Rub the herb mixture on the lamb.

Heat a grill pan over high heat with some olive oil, add the racks rounded-side down and sear until brown, 3 to 5 minutes. Transfer to a rimmed baking sheet in the same position (do not flip). Roast until the desired doneness, 20 to 25 minutes for medium (about 145 degrees F). Let the lamb rest 5 to 7 minutes before slicing. Transfer the chops to a platter and serve with Apple-Mint Compote.

Apple-Mint Compote:

Put the sugar, corn syrup and 1/2 cup water in a medium heavy pot and bring to a boil. Add the apple and cook until thickened, about 10 minutes. Add the mint and vinegar and stir to combine. Season with salt.

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