Roasted Rack of Lamb with Sweet Mint-Almond Relish
By lorik
We prefer the milder taste and bigger size of domestic lamb, but you may substitute imported lamb from New Zealand and Australia. Since imported racks are generally smaller, in step 1 season each rack with ½ teaspoon of salt mixture and reduce the cooking time to 50 to 70 minutes. A rasp-style grater makes quick work of turning the garlic into a paste.
- 4
Ingredients
- Lamb:
- 2 (1 3/4- to 2-pound) racks of lamb, fat trimmed to 1/8 to 1/4 inch and rib bones frenched
- Kosher salt
- 1 teaspoon ground anise
- 1 teaspoon vegetable oil
- Relish:
- 1/2 cup minced fresh mint
- 1/4 cup sliced almonds, toasted and chopped fine
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red currant jelly
- 4 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and pepper
Preparation
Step 1
1. FOR THE LAMB: Adjust oven rack to middle position and heat oven to 250 degrees. Using sharp knife, cut slits in fat cap, spaced 1/2 inch apart, in crosshatch pattern (cut down to, but not into, meat). Combine 2 tablespoons salt and anise in bowl. Rub 3/4 teaspoon salt mixture over entire surface of each rack and into slits. Reserve remaining salt mixture. Place racks, bone side down, on wire rack set in rimmed baking sheet. Roast until meat registers 125 degrees for medium-rare or 130 degrees for medium, 1 hour 5 minutes to 1 hour 25 minutes.
2. FOR THE RELISH: While lamb roasts, combine mint, almonds, olive oil, jelly, vinegar, and mustard in bowl. Season with salt and pepper to taste. Let stand at room temperature for at least 1 hour before serving.
3. Heat vegetable oil in 12-inch skillet over high heat until just smoking. Place 1 rack, bone side up, in skillet and cook until well browned, 1 to 2 minutes. Transfer to carving board. Pour off all but 1 teaspoon fat from skillet and repeat browning with second rack. Tent racks with aluminum foil and let rest for 20 minutes. Cut between ribs to separate chops and sprinkle cut side of chops with 1/2 teaspoon salt mixture. Serve, passing relish and remaining salt mixture separately.