Neema Enriquez serves this lamb with a root vegetable mash. The lamb needs to marinate for at least 4 hours, or up to overnight.
- 1/2 cup plus 3 tablespoons olive oil
- 9 medium cloves garlic
- 4 medium shallots
- 4 tablespoons Dijon-style mustard
- 1/2 cup packed mint leaves, finely chopped
- 4 sprigs rosemary (leaves only), finely chopped
- 2 tablespoons light brown sugar
- 1 tablespoon white wine vinegar (or champagne vinegar)
- 1 teaspoon salt
- 3 racks (3 3/4 to 4 1/2 pounds) lamb, trimmed so that the bone ends of the rack are exposed
- Mint sprigs, for garnish
Whisk 1/2 cup plus 1 tablespoon of the olive oil with the garlic, shallots, mustard, mint, rosemary, brown sugar, vinegar and salt. Brush all of the mixture over the lamb, cover and refrigerate for at least 4 hours.
Preheat the oven to 425 degrees. Have ready a large rimmed baking sheet.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 lamb rack, fat side down, and cook for 3 minutes or until it has browned. Transfer to the baking sheet, placing the rack browned-side up. Repeat with the remaining lamb racks, making sure they are about 2 inches apart. Let stand about 10 minutes.
Roast the lamb racks on the baking sheet for about 20 minutes or until a meat thermometer inserted into the center registers--5 degrees for medium-rare to medium. Transfer the racks to a platter and tent with aluminum foil; let them rest 5 minutes before slicing . To serve, cut into chops by slicing between the ribs. Place 3 or 4 chops on individual plates. Garnish with mint sprigs.
Adapted from Bon Appetit magazine (April 2004).
Tested by Michael Taylor.
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