Name: Apple-Mint Rack of Lamb
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 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

Directions

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Watch how to make this recipe.

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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Apple-Mint Rack of Lamb

Herb Mixture:

Lamb:

Apple-Mint Compote:

Apple-Mint Compote:

Categories: