Rack of Lamb with Mint Relish

Remember back in the fall when I had my America’s Test Kitchen Food and Friends Dinner Party? The Rack of Lamb meal that I prepared was from the spring section in the Menu Cookbook. At the time, we commented about how it would make a great Easter meal.

So here I am, months later, posting the recipes from that meal. Hope you guys don’t mind the delay! I mentioned it at the time, but when we cooked the Rack of Lamb, we were very nervous. Having never purchased and prepared our own lamb at home, we didn’t want to mess things up (lamb isn’t cheap, you know!) I should have known I had nothing to fear with an America’s Test Kitchen recipe. The meat came out PERFECTLY.

And the relish that is served on top of the lamb? It brings in some bright flavors to enhance the taste of the meat. Definitely make the relish with the lamb. In fact, remembering this meal has me thinking we’ll make it again next weekend for our Easter dinner!

One Year Ago: Margarita Cupcakes and Yellow Cupcakes with Swiss Meringue Buttercream
Two Years Ago: Mocha Brownies and Lemon Bars
Three Years Ago: March Madness Crinkle Sugar Cookies

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Rack of Lamb with Mint Relish

Rack of Lamb is an elegant meal to serve for any occasion. This recipe is foolproof!

Yield: Serves 8

Ingredients:

For the Mint Relish
3/4 cup minced fresh parsley
3/4 cup minced fresh mint
3/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
3 Tbsp water
1 shallot, minced
5 garlic cloves, minced
2 1/2 tsp sugar
1 1/2 tsp salt

For the Lamb
4 (1 1/4 - to 1 1/2 -pound) racks of lamb, 8 to 9 ribs each, trimmed
Salt and pepper
2 Tbsp vegetable oil

Directions:

For the Mint Relish
Combine all ingredients in bowl. Let sit at room temperature until needed. (Makes 1½ cups.)

For the Lamb
Line large roasting pan with aluminum foil. Adjust oven rack to lower-middle position, place prepared pan on rack, and heat oven to 425 degrees.

Pat lamb dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Place 2 racks in skillet, fat side down with ribs facing outward, and cook until well browned, about 5 minutes.

Using tongs, stand racks up in skillet, leaning them against each other, and brown bottoms, about 2 minutes; transfer to large platter. Repeat with remaining 1 tablespoon oil and remaining 2 lamb racks; transfer to platter. (Seared lamb can be held at room temperature for up to 1 hour before finishing in the oven.)

Transfer lamb racks to hot pan in oven and roast until lamb registers about 125 degrees (for medium-rare), 12 to 15 minutes. Transfer lamb to carving board, tent loosely with foil, and let rest for 5 to 10 minutes. Cut lamb racks into individual chops by slicing between each rib and serve with mint relish.

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22 Responses to “Brasato al Barolo (Beef Braised in Wine)”

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    Fun and Fearless in Beantown — January 18, 2011 at 5:16 pm

    You are one lucky girl because that is an AWESOME anniversary gift! I only got a Le Creuset Dutch oven this past fall and I’ve mostly roasted with it with the cover off but I am totally going to get a replacement knob. Thanks for the tip!

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    Evan Thomas — January 18, 2011 at 5:22 pm

    My family would love this. When meat is cooked for that long in juice and seasoning the flavor is always incredible. Thanks for the recipe!

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    Bridget — January 18, 2011 at 6:08 pm

    What a perfect virgin use for your new Dutch oven! I love the addition of more vegetables too – what a great way to make this isn’t a one-dish balanced meal.

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    Megan — January 18, 2011 at 6:49 pm

    That looks perfect for this weather! I always use my cover with the black knob, and nothing bad has ever happened to it. I do wonder though if I’ve ever come across a recipe that requires me to cook something covered at a higher temp that 375 (I’m thinking it’s not likely). Such a great gift!

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    Caroline — January 18, 2011 at 6:56 pm

    I want to get a dutch oven just for something like this! What a wonderful anniversary gift! The beef looks melt-in-your mouth, and with a sauce made out of cabernet? To die for! Looks wonderful!

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    Jen — January 18, 2011 at 7:13 pm

    Megan – I’ve seen a recipe for a nearly-no-knead bread that bakes at 450. But other than that, most things are cooked low and slow.

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    naomi — January 18, 2011 at 7:28 pm

    First off congrats on the anniversary milestone! This looks delicious. I’m bookmarking it now, since this definitely a recipe my family will love.

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    Shannon — January 18, 2011 at 7:41 pm

    what an awesome gift!! happy anniversary 🙂 i got a stainless steel knob, but haven’t yet exchanged it… what a great recipe, and i can just imagine how succulent that meat was!

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    EliFla — January 18, 2011 at 9:36 pm

    Very good!!! Very very good!!! Hugs, ciao Flavia

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    Kimmy Bingham — January 18, 2011 at 11:40 pm

    I’m definitely ordering the replacement knob for mine as well. Great idea. This dish looks perfect for the cold weekend we’re about to have!

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    The Small Boston Kitchen — January 19, 2011 at 4:07 am

    Your pictures are absolutely amazing. Seriously amazing. I want to lick my computer screen.

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    Stef at TooMuchToDoSoLittleTime.com — January 19, 2011 at 4:52 am

    Happy Anniversary! Congrats on a fantastic gift!! I only acquired my first Le Creuset oven last May. I’m addicted! I have several pieces (which you can see on my blog). I LOVE the way they cook. I have a friend who was trying so hard to convince me to buy one. I got a great sale at the Outlet! I rarely use my stainless pots and pans any more. I now have two different kinds of skillets, too. I absolutely love them!

    I have several recipes on my blog which I have cooked in my ovens. I cook my chili for four hours. The first time I made it my husband said it was the best chili I had ever made (we’ve been married 23 years! I also cooked Pioneer Woman’s pot roast with rosemary in it (also listed on my blog)… it was AWESOME!

    If you ever get anything on your enameled pot that you can get off… try Bar Keeper’s Friend. I wrote Le Creuset and they told me that its OK to use it. 😉

    I love all your recipes and can’t wait to see what you create in your new oven!

    Stef at TooMuchToDoSoLittleTime.com

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    Nutmeg Nanny — January 19, 2011 at 7:01 pm

    This looks great! I love my Le Creuset….it’s the best! You made a great dish to break it in…yum!

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    kitchenmisfit — January 20, 2011 at 2:38 am

    Oh man that looks TASTY! And such a great anniversary gift!

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    Julie (thelittlekitchen.net) — January 20, 2011 at 10:21 pm

    Awesome, wonderful gift. I just won my first Le Creuset french oven and like you pondered what to make with it! Thanks for the idea of the stainless steel knob.

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    Paul — January 21, 2011 at 4:54 pm

    A tip on that replacement knob: just go to a hardware store and buy a stainless steel kitchen cabinet knob along with a washer and bolt to fit. Bring the lid with you to the store to check the fit. This is MUCH less expensive than a “Le Creuset” knob and works great.

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    wgfoodie — January 22, 2011 at 2:37 pm

    This sounds absolutely perfect for a cold winter night. And with temps in the teens this week, I am definitely adding this to the list!

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    Peggy — January 26, 2011 at 9:20 pm

    Your mom is way thoughtful for getting you guys that for your anniversary! I absolutely adore my dutch oven and bring it out every chance I get! I may have to bring it out fairly soon to try this beef because it sounds absolutely delicious!

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    Ashley — January 27, 2011 at 2:45 am

    What a wonderful gift! And so great that you’ll put it to good use. Happy anniversary 🙂

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    a frog in the cottage — January 27, 2011 at 11:27 am

    absolutely delicious !!!! i wish i could grab some !!

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    Robyn — January 11, 2014 at 8:40 pm

    I keep coming back to this recipe! I just made it tonight for the in-laws and I think they might let me stay in the family. ALWAYS delicious 🙂

    • beantownbaker — January 12th, 2014 @ 2:54 pm

      Isn’t it delicious? Especially in this cold weather. Glad you guy enjoy it.

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