roasted rack of lamb with mint crust Recipe

Name: roasted rack of lamb with mint crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks of lamb (8 oz each); 1 clove garlic; 4 fluid ounces red wine; 1 tablespoon red currant jelly; 2 ounces butter; 34 lb mashed potato; 1 bunch mint, chopped; 2 ounces whole grain mustard; 2 shallots, finely diced; 12 lb leek, finely diced; seasoning

Servings: persons

2 racks of lamb (8 oz each)
1 clove garlic
4 fluid ounces red wine
1 tablespoon red currant jelly
2 ounces butter
34 lb mashed potato
1 bunch mint, chopped
2 ounces whole grain mustard
2 shallots, finely diced
12 lb leek, finely diced
seasoning

1
seal rack of lamb on a very hot pan.
2
coat rack with wholegrain mustard and press rack into chopped mint.
3
place rack in a hot oven and cook to requried taste.
4
add minced garlic to pan and cook out.
5
deglace pan with red wine and redcurrant jelly.
6
reduce by half and whisk in 1oz of butter an season.
7
in a seperate pan saute the leeks for two minutes in the remaining butter then add the shallots.
8
cook out for another three minutes.
9
add to the mashed potatos and mix together.
10
make a large quenelle of the mash and place of centre of plate ladle sauce opposite the potato.
11
slice lamb and place on top af the sauce.
12
garnish with fresh herbs.

3228

kcal

Calories

Fat

657

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 racks of lamb (8 oz each), 1 clove garlic, 4 fluid ounces red wine, 1 tablespoon red currant jelly, and more.

Yes, roasted rack of lamb with mint crust falls under the Meat & Poultry 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.

roasted rack of lamb with mint crust

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