The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.
Ingredients
Serves 6
Mint Sauce
Preparation
To make lamb:
Step 1
Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
Step 2
Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
Step 3
Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
To make sauce:
Step 4
Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
Step 5
Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.
How would you rate Roast Rack of Lamb with Mint Sauce?
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Reviews (61)
Back to TopUsed this recipe for Christmas dinner and it did not disappoint! Highly recommend and will be my go-to lamb recipe.
Lisa
Waynesville MO
12/26/2021
Excellent. Only one change to bring to 2012 standard: skip the cornstarch in the mint sauce and make it a mint jus instead. Delicious.
Anonymous
Montreal, Canada
10/13/2012
The mint sauce was not as good as expected. I made as instructed (or thought so) and the flavor of the stock, mint and vinegar didn't seem to marry.
lavasinvictor
Raleigh, NC
7/9/2010
First time that I made this and it's a keeper for sure. I only made 2- 8 chop racks and doubled the sauce and had plenty of sauce. Really didn't need to double for the 2, but excellent and all loved it. I added 10 more minutes to the final cooking time, but was a little too done for me, but still was wonderful. I guess everyone's oven cooks differently so use a thermometer to determine for sure. I didn't look at mine until to late.
claudie313
Claudie, Fresno, CA
5/15/2010
Mint jelly just cannot compare the sweet and savory sauce mint sauce in this recipe. The minty breadcrumb mixture added a great crunch. See http://joleneeatshere.blogspot.com for pics and details.
joleneeatshere
Los Angeles
9/18/2009
This was a very flavorful way of preparing lamb and my dinner party guests really enjoyed it. Highly recommend searing the lamb before roasting it for added color and flavor--I reduced the initial high temperature roasting time accordingly. Everyone loved the mint sauce but I didn't like how thick it was. Perhaps I used too much cornstarch. In any case, next time, I'll probably cut the cornstarch in half.
martinemartini
Toronto, ON
9/7/2009
This was my first experience cooking lamb. My mother in-law has always served lamb for Easter and I wanted to continue the tradition. The entire family, including my picky mother in-law, said this was the best lamb they'd ever tasted!!!
roxieelr
dallas
5/6/2009
The mint sauce is a favorite. It's simple and tasty. It tastes so much more complex (in a good way) than it is to make.
Anonymous
NYC
5/3/2009
The sauce was wonderful, but there wasn't enough as written. I suggest doubling it. Lamb ended up perfect, but cooked it an extra 15 minutes for medium rare.
Anonymous
Daniel Island
5/3/2009
Exceptional recipe. Made it for my Easter dinner - quite the hit. And my husband doesn't even like lamb. In the sauce, I doubled everything but the mint (just didn't have two cups of fresh mint...) and it was still exceptional. Used standard bread crumbs (not home made). Found "20 minutes longer" a bit too rare and cooked for about 30 instead. Will make again for company and special occasions.
Anonymous
New Orleans
4/12/2009
By far the best meal I have ever served. The flavors were fabulous and leftovers were scarce. I will make this again and again...easy, pretty and melt-in- your-mouth delicious. Served with green beans, pasta with sauteed walnuts, parsley and garlic and crusty bread. The ONLY thing I would do differently is to double the sauce recipe in order to have plenty for all.
Anonymous
Kansas City
1/1/2008
It doesn't get much easier than this to create a gorgeous meal. Made it for New Years Eve and guests raved about it. Followed the recipe as is, except I used chicken stock in the sauce (will try beef the next time) and reduced the amount of bread crumbs by half. The crispy crumbs were a delight. Served with glazed carrots, green beans and polenta.
Anonymous
Groton
1/1/2008
Lovely flavor, everything came together very nicely. The sauce was surprisingly perfect - it wasnt as overwhelming as I thought it would be...
Anonymous
Portland, OR
12/16/2007
I made this for the first time for my husband's birthday in 2002, as lamb is his favorite meal, and he orders the rack whenever he sees it on a menu, and it has since been his request for his birthday every year. I'm not a big lamb eater, but this sauce makes the whole dish!
msslago
Washington, DC
7/26/2007
There must be something wrong or missing from this sauce recipe. It says it makes about one cup of sauce, but when you prepare it, it doesn't come near to that...more like 1/4 cup, if that. Did I miss something?
215russel
6/22/2007
