Apple-Mint Rack of Lamb

By norsegal8

Ingredients

• 2 tablespoons whole black peppercorns
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh thyme
• 2 teaspoons chopped fresh oregano
• 4 cloves garlic, minced
• 1/2 cup olive oil
• Pinch kosher salt
• 2 Frenched racks of lamb
• 2 tablespoons kosher salt
• Olive oil, for grilling
• Apple-Mint Compote, recipe follows, for serving
• 1/2 cup brown sugar
• 1 tablespoon light corn syrup
• 1 Granny Smith apple, diced into 1/4-inch cubes
• 1/4 cup firmly packed fresh mint leaves
• 1 tablespoon apple cider vinegar
• Kosher salt

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

For the herb mixture: Put the whole peppercorns in a spice grinder and grind until coarse. Transfer to a small bowl and add the mint, rosemary, sage, thyme, oregano and garlic. Add the olive oil to the mixture and season with a pinch of salt.

For the lamb: Place the lamb racks on a work surface and sprinkle each side with 1 1/2 teaspoons of the salt. Rub the herb mixture on the lamb.

Heat a grill pan over high heat with some olive oil, add the racks rounded-side down and sear until brown, 3 to 5 minutes. Transfer to a rimmed baking sheet in the same position (do not flip). Roast until the desired doneness, 20 to 25 minutes for medium (about 145 degrees F). Let the lamb rest 5 to 7 minutes before slicing. Transfer the chops to a platter and serve with Apple-Mint Compote.

Put the sugar, corn syrup and 1/2 cup water in a medium heavy pot and bring to a boil. Add the apple and cook until thickened, about 10 minutes. Add the mint and vinegar and stir to combine. Season with salt.