Rack of Lamb with Strawberry Mint Sauce Recipe
Chef John presents a mouthwatering recipe for Rack of Lamb with Strawberry Mint Sauce. This recipe takes the traditional Easter lamb dish to new heights by adding a tangy and refreshing strawberry mint sauce. The sauce is made by simmering ripe strawberries with lemon zest, lemon juice, honey, salt, and water until the berries break down and become soft. The mixture is then strained to remove any seeds or fibrous bits, resulting in a smooth and flavorful sauce. Additional seasoning, including salt and a touch of cayenne, is added for a savory twist. After the sauce has cooled, freshly sliced mint is added for a burst of freshness. Meanwhile, the rack of lamb is seasoned with kosher salt, black pepper, and cayenne before being seared in a hot oven. Once seared, the lamb is coated with a mixture of Dijon mustard, finely minced spring onions, and buttered breadcrumbs. The lamb is then roasted until it reaches the desired internal temperature. After a short rest, the lamb is sliced and served with a generous drizzle of the strawberry mint sauce. This dish is perfect for Easter Sunday or any other special occasion.
Ingredients:
- 1 pound ripe strawberries
- Zest and juice of 1-2 lemons
- Honey
- Salt
- Water
- Freshly grated lemon zest
- Freshly squeezed lemon juice
- Honey
- Salt
- Cayenne pepper to taste
- Fresh mint leaves
- 1 (1.5 to 1.75-pound) fully trimmed rack of lamb
- Kosher salt
- Freshly ground black pepper
- Cayenne pepper
- Dijon mustard
- Finely minced green onions (spring onions)
- Plain breadcrumbs
- Melted butter
Cooking steps:
- Rinse the strawberries and cut off the green tops. Cut the strawberries in half or quarters, depending on their size.
- In a saucepan, combine the strawberries, lemon zest, lemon juice, honey, salt, and water. Simmer on medium-high heat until the strawberries break down and become soft.
- Strain the mixture to remove any seeds or fibrous bits. Season with salt and cayenne, then let it cool to room temperature. Stir in the freshly sliced mint.
- Season the rack of lamb with salt, black pepper, and cayenne. Sear in a hot oven for 10 minutes.
- Mix Dijon mustard and finely minced green onions. Spread the mixture over the seared rack of lamb.
- Prepare the buttered crumbs by mixing plain breadcrumbs with melted butter and a pinch of salt. Press the buttered crumbs onto the mustard-coated lamb.
- Roast the lamb in a 375-degree oven for about 15 minutes, or until the internal temperature reaches 125 degrees for medium-rare to medium doneness.
- Allow the lamb to rest for at least 10 minutes before slicing. Slice the lamb between the bones and serve with the strawberry mint sauce.
