Lamb Lollipops with Mint Salt
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1082
- Total Fat
- 99
- Saturated Fat
- 40
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 37
- Cholesterol
- 189
- Sodium
- 947
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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".