Rack of Lamb with Fresh Mint Sauce Recipe
Ingredients
| 2 racks of lamb (1 3/4 to 2 pounds each), well trimmed | ||
| Brandy | 1/4 Cup (16 tbs) | |
| Dried thyme | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Flour | ||
| 1 egg lightly beaten with 1 tablespoon half and half | ||
| 1 cup Italian seasoned breadcrumbs | ||
| Olive oil | 1/2 Cup (16 tbs) (Sauce) | |
| Red wine vinegar | 1/2 Cup (16 tbs) (Sauce) | |
| Mint leaves | 8 (Sauce) | |
| Salt | 1 Teaspoon (Sauce) | |
| Ground pepper | 1 To taste (Sauce) | |
Directions
Place lamb in large shallow baking dish.
Combine brandy, thyme, salt and pepper in small bowl and mix well.
Pour over lamb, cover and marinate overnight.
Bring lamb to room temperature.
Preheat oven to 450°F Dip lamb in flour, shaking off excess.
Dip in egg mixture and then roll in bread crumbs to coat evenly
Bake fat side up until top is crusty and golden brown, about 30 to 35 minutes (meat will be between medium and medium-rare).
For sauce: While meat is cooking, combine ingredients in blender or food processor and blend thoroughly.
Pass separately
Combine brandy, thyme, salt and pepper in small bowl and mix well.
Pour over lamb, cover and marinate overnight.
Bring lamb to room temperature.
Preheat oven to 450°F Dip lamb in flour, shaking off excess.
Dip in egg mixture and then roll in bread crumbs to coat evenly
Bake fat side up until top is crusty and golden brown, about 30 to 35 minutes (meat will be between medium and medium-rare).
For sauce: While meat is cooking, combine ingredients in blender or food processor and blend thoroughly.
Pass separately
Chef
