Mint Rack of Lamb
Mint Rack of Lamb
- 2 TEASPOONS BLACKENING SEASONING
- 3 GARLIC CLOVES
- 1 TABLESPOON DIJON MUSTARD
- 1 RACK LAMB
- 1/2 BUNCH MINT
- 1/2 CUP PANKO BREAD CRUMBS
- 4 TABLESPOON OLIVE OIL
- Preparation
- Trim the fat cap and silver skin off the rack of lamb and save to oil the grill .
- Cooking
- Season the lamb with blackening seasoning and lightly oil the meat. Place meat side down for a big bold sear but do not cook too much, you want the sear and slight char (roughly 2 minutes). Remove the lamb from the searing side of the grill and paint the charred meat with Dijon mustard. Blend the panko, mint, garlic, and oil to create the minty green packable crust. Gently pack the blended breadcrumb mixture evenly on top of the Dijon-painted lamb and transfer it to the indirect side of your grill. Allow it to roast for roughly 15 minutes.
- Finishing
- Remove from the grill and allow the meat to rest for 10 minutes. Next, slice into 4 each, 2 bone sections. Transfer to your presentation plate and garnish with some of the leftover ingredients.
The sear and paint method creates a beautiful crust while keeping the interior perfectly pink.
Storage: Best served immediately while hot. Leftovers can be stored in refrigerator for 2-3 days.
Nutritional Notes: High protein, gluten-free