Introduction
This rack of lamb with mint gremolata is a delicious, easy to make recipe that is perfect for a special occasion. The mint gremolata adds a fresh, herby flavor to the lamb and the whole dish is enhanced by a simple red wine sauce.
Ingredients
For the lamb:
• 1 rack of lamb, trimmed of fat
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 garlic clove, crushed
• Salt and pepper
For the mint gremolata:
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 1 garlic clove, minced
• 1 teaspoon grated lemon zest
• Salt and pepper
For the sauce:
• 1/2 cup dry red wine
• 1/2 cup chicken stock
• 1 tablespoon flour
• 1 teaspoon Dijon mustard
• Salt and pepper
Method
1. Preheat the oven to 190°C (375°F).
2. Rub the lamb with the olive oil, thyme, garlic, salt and pepper.
3. Place the lamb in a roasting pan and roast for 20 minutes for rare, 25 minutes for medium or 30 minutes for well done.
4. Remove the lamb from the oven and let it rest for 5 minutes before slicing.
5. To make the mint gremolata, mix together the mint, parsley, garlic, lemon zest, salt and pepper in a small bowl.
6. To make the sauce, place the wine, chicken stock, flour and Dijon mustard in a small saucepan. Whisk over a low heat until the sauce has thickened. Season with salt and pepper to taste.
7. Serve the lamb sliced and topped with the mint gremolata and sauce.
Potential changes & improvements
• You could use a different herb in the gremolata, such as basil or oregano.
• If you don’t like mint, you could leave it out of the gremolata.
• The sauce could be made in advance and reheated before serving.
What other food it works well with
• This dish would be delicious served with roasted potatoes and vegetables.
• For a lighter meal, you could serve it with a green salad.
Common Mistakes
• Not trimming the fat off the lamb before cooking – this will make the dish too greasy.
• Not letting the lamb rest before slicing – this will make the meat tough.
Nutritional Information
• This recipe is high in protein and fat.
• It is also a source of iron, zinc and vitamin B12.
• This dish contains allergens including mint, garlic and wheat.