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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