Easter Special! Mint-Crusted Rack of Lamb with Honey Vinaigrette

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Ingredients for 4 Portions (*note: I only did one rack for 2 portions, so amounts in video may look off):




2 racks of lamb, trimmed, about 1.25 pounds each


salt and pepper to taste


1 tsp vegetable oil for searing meat




For the crumbs:


1 cup mint leaves, blanched, squeezed dry


2 cloves garlic, sliced


2 tbsp olive oil


1/2 cup plain breadcrumbs


cayenne, salt, and pepper to taste


1 or 2 tbsp finely grated Parmigiano-Reggiano cheese




For the mustard mixture:


1/4 cup regular or herb Dijon mustard


2 tsp honey




For the honey vinaigrette:


2 tsp honey


2 tbsp rice vinegar


2 tbsp extra virgin olive oil 
1 tsp Dijon mustard


salt and pepper to taste

View the complete recipe

Source recipe: https://foodwishes.blogspot.com/

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