Place lamb in frying pan when the oil is very hot. Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to a greased 15x10-in. Mix well then rub evenly over the racks of lamb. I don’t make rack of lamb very often, due to the price tag, not because I don’t love it. Preheat oven to 200°C. Set the lamb racks in a medium roasting pan.

Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking. Season the lamb generously with salt and pepper and drizzle with olive oil.

Season generously. To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes. Marinades, jellies or sauces made with mint accent the rich flavor of this meat perfectly, whether it’s an entire rack or the individual chops. Cover with aluminum foil, and let rest about 5 minutes before slicing. To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.

Allow to rest for 5 minutes. This succulent rack of lamb is roasted and served with an easy red wine and herb pan sauce. Transfer to the oven, and roast until the lamb is medium rare, or until the internal temperature is 130 degrees. Cut between the bones, serve on a platter, and put the remaining mint sauce in a serving bowl for passing. In a bowl, combine 3 tablespoons oil with the the rosemary, garlic and 2 tablespoons mint sauce. Refrigerate for 30 minutes. Use a good quality red wine for the sauce, and use fresh herbs if possible. Remove lamb from oven, and transfer lamb to a carving board, preferably with a moat. In some ways, eating it infrequently makes the meat even more special. Heat the remainder of the oil in a large frying pan over high heat. Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes. After you pull these darlings out of the oven, spoon on the mint sauce, covering the meaty part of the racks, avoiding the rib bones. Sprinkle lamb with steak seasoning.

baking pan. 18 to 22 minutes. Brush with mustard.

Herb Crusted Rack of Lamb with Red Wine Sauce is THE holiday meal you’ll serve year and year (and that the entire family will beg you for every single time). This lamb makes a fabulous meal for a special occasion. Let the lamb sit until well-rested, about 10 minutes. Serve immediately with Mint Dipping Sauce. Place on a warmed serving platter, and garnish with mint and cilantro, if desired. Slice between the bones, forming either single or double chops. Herb Crusted Rack of Lamb with Red Wine Sauce is THE holiday meal you’ll serve year and year (and that the entire family will beg you for every single time). The best wine pairings for rack of lamb with mint will give a tasteful boost of complexity to this meal, rather than detract from the succulent, sweet and herbal flavors. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Better pictures this time (thanks Alec)... plus new one: Rack of Lamb w/ Israeli Couscous, Spanakopita, Broccolini, and Green Apple Mint Sauce. The lamb can be served warm, or at room temperature. Combine all marinade ingredients and rub over lamb. Roast Lamb with Mint Sauce March 3, 2016 by Kit 1 Comment Downton Abbey is one of our favorite shows, so in honor of the show’s finale on Sunday, I made a Sunday Roast for dinner. In a bowl combine well the egg, the lamb, the cinnamon, the nutmeg, the onion, the bread crumbs, and salt and pepper to taste, form the mixture into four 1/2-inch-thick patties, and broil the patties on the rack of a foil-lined broiler pan under a preheated broiler about 6 inches from the heat for 6 minutes. Brown well on all sides, about 5 to 8 minutes in total. In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. The herb rub on the lamb brings out the delicious gamey flavor, and the red wine sauce is just the right savory, sultry sauce to top it all off with. The herb rub on the lamb brings out the delicious gamey flavor, and the red wine sauce is just the right savory, sultry sauce to top it all off with. This recipe for Garlic Rosemary Rack of Lamb with Low-Carb Mint Glaze takes the carbs out of a traditional favorite. I find lamb a delicious way to add variety to our table.