rack of lamb crusted with mint and garlic

Mint and Garlic Crusted Lamb Rack with Pan Sauce

Preparing a delicious lamb meal is easier than you might think. Ready in 45 minutes, this dish features a mint and garlic rub complemented by a pan sauce.

garlic and mint crusted rack of lamb

Mint and Garlic Crusted Lamb Rack with Pan Sauce

4.34 from 3 votes
Print Pin
Protein: Lamb
Cut: Lamb Rack
Course: Main Course
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 people

Ingredients

  • 1 package ButcherBox Lamb Rack thawed and thoroughly dried
  • ½ cup chopped fresh mint
  • 2 tablespoons chopped fresh rosemary
  • 2 cloves garlic minced
  • ¼ cup Dijon mustard
  • 2 teaspoons kosher salt plus more to taste
  • 1 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon cooking oil (we like avocado oil)
  • 1 cup fortified wine Port, Maderia or Marsala
  • ½ cup water
  • ounces demi-glace (see note)

Instructions

  • Preheat oven to 375°F. Bring the lamb out of the refrigerator.
  • Combine mint, rosemary, garlic, mustard, salt, and pepper together in a small bowl for the rub. Taste and adjust seasoning.
  • Evenly spread rub all over lamb rack.
  • Preheat a cast-iron skillet (or oven-safe sauté pan) on stovetop over medium heat. Add butter and cooking oil to hot pan. Sear all sides of lamb rack for 2-3 minutes per side.
  • Place pan in oven and roast for 25-30 minutes.
  • Once lamb is finished, remove from pan and place on a dish. While the lamb rests, create the pan sauce.
  • Deglaze skillet with fortified wine. Reduce by half on medium-low heat, stirring occasionally.
  • Add demi-glace and water. Bring to a boil then reduce heat to low and let simmer for 5-8 minutes.
  • Slice lamb rack and serve with pan sauce. Enjoy!

Notes

Demi-glace is a rich sauce made by one part Espagnole (one of the five French mother sauces) and one part brown stock. By letting the combination of the two reduce you get an intense, rich glaze that adds depth of flavor and gives a shine and silkiness to whatever you are cooking. You can try to make it at home, or you can buy a version of it in specialty groceries or online
Share on Pinterest!Pin at @Butcher_Box!
butcherbox-kitchen
Emilie Abijanac

Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.