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Rack of Lamb with Mint Relish

Rack of Lamb with Mint Relish

Rack of Lamb is an elegant meal to serve for any occasion. This recipe is foolproof!

Ingredients: 3/4 cup minced fresh mint,3/4 cup minced fresh parsley,5 garlic cloves, minced,4 (1 1/4 – to 1 1/2 -pound) racks of lamb, 8 to 9 ribs each, trimmed,3/4 cup extra-virgin olive oil,1/3 cup red wine vinegar,1 1/2 tsp salt,Salt and pepper,1 shallot, minced,2 1/2 tsp sugar,2 Tbsp vegetable oil,3 Tbsp water

Instructions: For the Mint Relish,Combine all ingredients in bowl. Let sit at room temperature until needed. (Makes 1½ cups.),For the Lamb,Line large roasting pan with aluminum foil. Adjust oven rack to lower-middle position, place prepared pan on rack, and heat oven to 425 degrees.,Pat lamb dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Place 2 racks in skillet, fat side down with ribs facing outward, and cook until well browned, about 5 minutes.,Using tongs, stand racks up in skillet, leaning them against each other, and brown bottoms, about 2 minutes; transfer to large platter. Repeat with remaining 1 tablespoon oil and remaining 2 lamb racks; transfer to platter. (Seared lamb can be held at room temperature for up to 1 hour before finishing in the oven.),Transfer lamb racks to hot pan in oven and roast until lamb registers about 125 degrees (for medium-rare), 12 to 15 minutes. Transfer lamb to carving board, tent loosely with foil, and let rest for 5 to 10 minutes. Cut lamb racks into individual chops by slicing between each rib and serve with mint relish.

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