Herb Crusted Rack of Lamb with Mint Sauce and Othersd Recipe Video
Ingredients
| Lamb rack | 1 Pound (For Herb crusted rack of lamb with mint sauce) | |
| Almond | 1 Cup (16 tbs), powdered (For Herb crusted rack of lamb with mint sauce) | |
| Rosemary | 1⁄2 Teaspoon, powdered (For Herb crusted rack of lamb with mint sauce) | |
| Thyme | 1⁄2 Teaspoon, powdered (For Herb crusted rack of lamb with mint sauce) | |
| Sage | 1⁄2 Teaspoon (For Herb crusted rack of lamb with mint sauce) | |
| Granulated onion | 1⁄2 Teaspoon (For Herb crusted rack of lamb with mint sauce) | |
| Granulated garlic | 1⁄2 Teaspoon (For Herb crusted rack of lamb with mint sauce) | |
| White pepper | 1⁄2 Teaspoon (For Herb crusted rack of lamb with mint sauce) | |
| Nutmeg | 1 Dash (For Herb crusted rack of lamb with mint sauce) | |
| Dijon mustard | 1⁄4 Cup (4 tbs) (For Herb crusted rack of lamb with mint sauce) | |
| Mint leaves | 1 Cup (16 tbs), divided (For Herb crusted rack of lamb with mint sauce) | |
| White balsamic vinegar | 1 Cup (16 tbs) (For Herb crusted rack of lamb with mint sauce) | |
| Water | 2 Cup (32 tbs) (For Herb crusted rack of lamb with mint sauce) | |
| Cauliflower | 1 1⁄2 Pound, chopped (For Curried cauliflower mash) | |
| Vegetable broth | 1 Cup (16 tbs) (For Curried cauliflower mash) | |
| Hot curry powder | 2 Teaspoon (For Curried cauliflower mash) | |
| Sea salt | 1⁄4 Teaspoon (For Curried cauliflower mash) | |
| Garlic | 1⁄2 Teaspoon, minced (For Curried cauliflower mash) | |
| Brussels sprout | 1 Pound (For Roasted Brussels sprout with garlic and herbs) | |
| Parsley | 1 Tablespoon (For Roasted Brussels sprout with garlic and herbs) | |
| Chipotle | 1 Teaspoon (For Roasted Brussels sprout with garlic and herbs) | |
| Grape seed oil/Avocado oil | 2 Teaspoon (For Roasted Brussels sprout with garlic and herbs) | |
| Strawberry balsamic vinegar | 2 Tablespoon (For Roasted Brussels sprout with garlic and herbs) |
Nutrition Facts
Serving size
Calories 882 Calories from Fat 541
% Daily Value*
Total Fat 62 g94.8%
Saturated Fat 19.2 g96.1%
Trans Fat 0 g
Cholesterol 87.3 mg29.1%
Sodium 381.4 mg15.9%
Total Carbohydrates 57 g18.8%
Dietary Fiber 15.6 g62.5%
Sugars 28 g
Protein 32 g63.9%
Vitamin A 42.9% Vitamin C 310.2%
Calcium 25.9% Iron 36.5%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. For Herb crusted rack of lamb with mint sauce – in a large bowl take almond, rosemary, thyme, sage, granulated onion, granulated garlic, white pepper and nutmeg.
2. Mix thoroughly all the ingredients.
3. Line a broiler pan’s bottom with tin foil.
4. Preheat oven to 350 degrees.
5. For making mint sauce – take a pan over medium heat.
6. Pour in balsamic vinegar and water add in ¼ cup of mint leaves.
7. Bring to boil and let it half.
8. Add in remaining ¾ cup mint leaves.
9. For Roasted Brussels sprout with garlic and herbs – cut Brussels sprouts, chop parsleys and rosemary.
10. Line a baking sheet with parchment paper.
11. Preheat oven to 400 degrees.
MAKING
12. For making Herb crusted rack of lamb with mint sauce Coat lamb rack with dijon mustard.
13. Take almond mixture in a tray and coat mustered coated lamb.
14. Bake for 20 minutes at 350 degrees or until the internal temperature of meat is 175 degrees.
15. When meat is done cover that with aluminum foil and let it rest for 50 minutes.
16. Slice lamb racks into thick pieces.
17. For making Curried cauliflower mash – heat vegetable broth in a pot.
18. Add in hot curry powder and sea salt, bring to a boil.
19. Pour in cauliflower and mix, cover the pot and cook for 10 minutes.
20. Mash the cauliflowers with the help of hand blender, adding garlic.
21. Keep cauliflower mash on low heat.
22. For making Roasted Brussels sprout with garlic and herbs - Keep all the ingredients in a large bowl and sprinkle chipotle.
23. Drizzle grape seed oil and add in garlic.
24. Pour in strawberry balsamic vinegar and toss all the ingredients.
25. Spread all the ingredients over parchment lined cookie sheet.
26. Bake in preheated oven for 10 minutes at 400 degrees.
27. Take out from oven.
SERVING
28. In a serving plate scoop cauliflower mash in the center, arrange lamb chops over mash, pour in mint sauce, and serve roasted Brussels sprouts on side of the plate.
TIPS
For making minty green vodka mojito – in a blending jar add in ¾ cup of fresh mint, 2/3 cup vodka, ½ cup lime juice and a dash of stevia. Muddle all the ingredients with blender add in 4 cups crushed ice give 2 -3 pulses. Pour in 1 cup sparkling water blend well. Serve in a glass and garnish with mint.
1. For Herb crusted rack of lamb with mint sauce – in a large bowl take almond, rosemary, thyme, sage, granulated onion, granulated garlic, white pepper and nutmeg.
2. Mix thoroughly all the ingredients.
3. Line a broiler pan’s bottom with tin foil.
4. Preheat oven to 350 degrees.
5. For making mint sauce – take a pan over medium heat.
6. Pour in balsamic vinegar and water add in ¼ cup of mint leaves.
7. Bring to boil and let it half.
8. Add in remaining ¾ cup mint leaves.
9. For Roasted Brussels sprout with garlic and herbs – cut Brussels sprouts, chop parsleys and rosemary.
10. Line a baking sheet with parchment paper.
11. Preheat oven to 400 degrees.
MAKING
12. For making Herb crusted rack of lamb with mint sauce Coat lamb rack with dijon mustard.
13. Take almond mixture in a tray and coat mustered coated lamb.
14. Bake for 20 minutes at 350 degrees or until the internal temperature of meat is 175 degrees.
15. When meat is done cover that with aluminum foil and let it rest for 50 minutes.
16. Slice lamb racks into thick pieces.
17. For making Curried cauliflower mash – heat vegetable broth in a pot.
18. Add in hot curry powder and sea salt, bring to a boil.
19. Pour in cauliflower and mix, cover the pot and cook for 10 minutes.
20. Mash the cauliflowers with the help of hand blender, adding garlic.
21. Keep cauliflower mash on low heat.
22. For making Roasted Brussels sprout with garlic and herbs - Keep all the ingredients in a large bowl and sprinkle chipotle.
23. Drizzle grape seed oil and add in garlic.
24. Pour in strawberry balsamic vinegar and toss all the ingredients.
25. Spread all the ingredients over parchment lined cookie sheet.
26. Bake in preheated oven for 10 minutes at 400 degrees.
27. Take out from oven.
SERVING
28. In a serving plate scoop cauliflower mash in the center, arrange lamb chops over mash, pour in mint sauce, and serve roasted Brussels sprouts on side of the plate.
TIPS
For making minty green vodka mojito – in a blending jar add in ¾ cup of fresh mint, 2/3 cup vodka, ½ cup lime juice and a dash of stevia. Muddle all the ingredients with blender add in 4 cups crushed ice give 2 -3 pulses. Pour in 1 cup sparkling water blend well. Serve in a glass and garnish with mint.
Chef
