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RACK OF LAMB WITH MINT SAUCE
RACK OF LAMB WITH MINT SAUCE
Ingredients
- 3 racks of lamb (8 ribs each)
- 3 tbsp Dijon mustard
- 2 cups fresh bread crumbs
- 1/3 cup chopped fresh mint
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- Mint Sauce
Directions
- Spread meaty portion of lamb evenly with mustard.
- Combine crumbs, mint, salt and pepper. Press crumb mixture onto mustard.
- Place lamb, crumb side up, in a shallow roasting pan.
- Roast at 450ºF for 10 minutes. Reduce temperature to 350ºF and continue roasting for 25 - 30 minutes or until a meat thermometer registers 140ºF.
- Let stand 5 minutes before carving. Serve with Mint Sauce.
Nutritional analysis per serving:
367 calories, 16.2 g fat, 46.4 g protein, 8.9 g carbohydrate, 0.8 g fibre, 584 mg sodium
*Ingredient not included in nutritional analysis.
MINT SAUCE
Ingredients
- 1 can (10 oz / 284 mL) beef broth
- 1 cup chopped fresh mint
- 1/3 cup chopped onion
- 1/4 cup red wine vinegar
- 2 tbsp brandy
- 1/4 cup sugar
- 1/4 tsp freshly ground pepper
- 1 tbsp cornstarch
- 2 tbsp finely chopped fresh mint
Directions
- Combine first 7 ingredients (broth through pepper) in a small saucepan. Bring to a boil, stirring until sugar is dissolved.
- Simmer 2 minutes. Remove from heat, cover and let stand 30 minutes.
- Strain mixture through a fine sieve. Sauce may be prepared to this point and refrigerated for up to 24 hours.
- In a saucepan, dissolve cornstarch in a small amount of cold mint sauce. Whisk in remaining sauce.
- Bring to a boil, reduce heat and simmer until slightly thickened, about 2 minutes. Stir in remaining 2 tbsp mint. Serve warm.
