Within the pages of last fall’s issue of Where Women Cook (September 2011) you will find the amazing Christina Ferrare. Not only were we delighted by Christina but also by the beautiful food she creates. The Rack of Lamb With Mint Syrup Recipe she shares with us is gorgeous, tender, and perfectly seasoned. What else could you ask for from lamb?
Rack of Lamb With Mint Syrup Recipe
Summary: This Rack of Lamb With Mint Syrup Recipe is the perfect way to introduce yourself the the wonderful world of lamb. Savory, tender, and delicious.
- Mint Syrup- 1 cup white wine vinegar
- 6 TB. Sugar
- 1/2 cup fresh mint leaves
- Lamb- 2 racks of lamb 1 1/2 to 1 3/4 lbs. (7 to 8 chops)
- 4 TB. Dijon mustard
- 1 tsp. garlic powder
- 2 TB. low-sodium soy sauce
- 1 TB. chopped fresh thyme
- 2 TB. extra-virgin olive oil
- Lots of cracked pepper
- 6 small mint sprigs, for garnish
- Make the syrup ahead of time, or even the day before. In a saucepan, over medium heat, bring the vinegar and sugar to a simmer, cooking until the mixture has the consistency of syrup, 8-10 minutes
- Continue to cook, reducing by half. Remove the pan from the heat, and let cool for 10 minutes. Add the mint and mix.
- Cover with plastic wrap and cool for about 1 hour. Store in an airtight container in the pantry, and serve at room temperature.
- Preheat the oven to 450 degrees.
- Place the ribs bone side down in a roasting pan. Place 2 TB. of the Dijon mustard on each rack of lamb, and rub all over the top with the back of a spoon. Over each rack, sprinkle 1/2 tsp. of the garlic powder and drizzle with 1 TB. of the soy sauce. Divide the thyme over the the two racks. Drizzle 1 TB. of the olive oil over each rack, and crack plenty of pepper over both.
- Bake the lamb for 18 to 25 minutes.
- Turn on the broiler. Place the lamb in the broiler 4 inches from the heat source, and broil for 2-3 minutes, until the top is golden and bubbly. Keep an eye out so it doesn’t burn.
- Transfer the lamb to a cutting board. Cover lightly with foil, and let rest for 5-6 minutes.
- Slice the racks into chops by cutting between the bones. Place on a platter, or serve 2 to 3 chops per plate, with the mint syrup on the side. Garnish with a spring of mint (if using.)