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Apple-Mint Rack of Lamb

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  • Level: Easy
  • Total: 55 min (includes resting time)
  • Active: 25 min
  • Yield: 4 to 6 servings
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Herb Mixture:

2 tablespoons whole black peppercorns

2 tablespoons chopped fresh mint 

2 tablespoons chopped fresh rosemary 

2 tablespoons chopped fresh sage 

2 tablespoons chopped fresh thyme 

2 teaspoons chopped fresh oregano 

4 cloves garlic, minced 

1/2 cup olive oil

Pinch kosher salt


2 Frenched racks of lamb

2 tablespoons kosher salt

Olive oil, for grilling

Apple-Mint Compote, recipe follows, for serving

Apple-Mint Compote:

1/2 cup brown sugar

1 tablespoon light corn syrup 

1 Granny Smith apple, diced into 1/4-inch cubes 

1/4 cup firmly packed fresh mint leaves 

1 tablespoon apple cider vinegar 

Kosher salt


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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:

  1. 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.