In this recipe, the lamb gets a triple dose of flavor. First, dijon mustard is patted on the rack. Second, a minty breadcrumb mixture coats the meat. Finally, the sweet and savory mint sauce is poured on top. The result is lamb-perfection, and it's so easy make.
Ingredients:
- 3 8-chop racks of lamb, trimmed
- 6 tablespoons Dijon mustard
- 3 cups fresh white breadcrumbs
- 6 tablespoons chopped fresh mint
- Fresh mint sprigs
Mint Sauce
- 1 cup plus 2 tablespoons chopped fresh mint
- 1/2 cup canned beef broth
- 1/3 cup minced shallots
- 6 tablespoons red wine vinegar
- 1/4 cup sugar
- 2 teaspoons cornstarch
Full recipe:
After coming out of the oven
The strained mint sauce
1 comments:
nice work!
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