Are you tired of that ubiquitous side of mint jelly that accompanies rack of lamb? The refined mint sauce in this Bon Appetit recipe adds just the right finishing touch to this gorgeous cut of meat. You'll never reach for the mint jelly again.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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