Roast Rack of Lamb with Mint Sauce Recipe

Name: Roast Rack of Lamb with Mint Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

1
Preheat oven to 450F.
2
Sprinkle lamb with salt and pepper.
3
Spread 1 tablespoon mustard on each side of each lamb rack.
4
Mix breadcrumbs and mint in medium bowl.
5
Press breadcrumb mixture onto lamb, coating completely.
6
Arrange lamb, meat side up, on large baking sheet with rim.
7
Roast lamb 10 minutes.
8
Reduce oven temperature to 350F.
9
Roast until thermometer inserted into lamb registers 130F.
10
for medium-rare, about 20 minutes longer.
11
Transfer lamb to work surface.
12
Tent with foil; let stand 5 minutes.
13
Cut lamb racks between bones into chops.
14
Arrange chops on plates.
15
Garnish with mint sprigs; pass Mint Sauce separately.
16
Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan.
17
Stir over medium heat until sugar dissolves.
18
Simmer 2 minutes.
19
Remove from heat.
20
Cover and let stand 2 hours.
21
Strain sauce into large glass measuring cup.
22
Place cornstarch in same saucepan.
23
Gradually whisk in sauce.
24
Bring to simmer over medium heat, stirring constantly.
25
Stir until sauce thickens slightly and turns translucent, about 2 minutes.
26
Remove from heat.
27
Cool to room temperature.
28
(Can be prepared 1 day ahead.
29
Cover and refrigerate.
30
Bring to room temperature before continuing.)
31
Stir in remaining 2 tablespoon mint.
32
Season to taste with salt and pepper.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 8-chop racks of lamb, trimmed, 6 tablespoons Dijon mustard, 3 cups fresh white breadcrumbs, 6 tablespoons chopped fresh mint, and more.

Yes, Roast Rack of Lamb with Mint Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Rack of Lamb with Mint Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions