Apple Mint Rack Of Lamb Recipes

RACK OF LAMB WITH APPLE-MINT PUREE

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Season the lamb rack on all sides with 1 tablespoon of Emeril's Creole Seasoning; set aside.
• In a small bowl, combine the breadcrumbs, remaining 1/2 teaspoon Emeril's Creole Seasoning, the rosemary, and oil, and mix until all the crumbs are moist. Set aside.
• Heat a 14-inch skillet over medium heat until hot. Place the lamb rack, fat side down, in the pan, and brown well. Give each side a good sear, 5 to 10 minutes in total. Remove the skillet from the heat.
• When the rack is cool enough to handle, transfer it to the prepared baking sheet. Brush the fat side of the rack generously with the mustard, and top with the breadcrumb mixture, packing it on lightly with your hands to form an even crust. Roast until an instant-read thermometer inserted in the center registers 135 degrees F (medium-rare), 25 to 30 minutes, or to your desired degree of doneness. Remove from the oven and let rest 15 minutes before carving between the bones.
• To serve, smear some of the Apple-Mint Puree decoratively on 4 serving plates. Set two chops on the puree so their bones cross one another, and if desired, garnish with a mint sprig.
• In a small bowl, combine all the ingredients thoroughly. Store in an airtight container for up to 6 months.
• Peel and core the apples, chop them in 2-inch pieces, and add to a small pot. Add the cider, onion, and 2 teaspoons of the vinegar. Bring to a boil, reduce the heat to a simmer, and cook until the apples are tender and the flavors have come together, about 20 minutes. Remove from the heat.
• Transfer the apple mixture to a blender and add the butter, mint, and remaining 1 teaspoon vinegar. Blend until you have a smooth puree. Serve warm. This will keep in an airtight container in the refrigerator for several days.

GRILLED LAMB WITH APPLE-MINT JELLY

Steps:

• Quarter apples and place entire apple (seeds and core included) in large saucepan with the 1 bunch mint, water, vinegar and jalapeno. Bring to a boil then lower to a simmer and cook until apples are tender, 15 to 20 minutes. Mash and pour into a cheesecloth-lined sieve over a bowl. Let sit to drain until you have about 2 cups of juice. Do not squeeze the apple mixture in the cheesecloth to extract more juice. Pour the stained juice into the saucepan and stir in the sugar. Bring to a boil, lower the heat to a simmer and cook until reduced by half and becomes thick. Reserve half the jelly for serving and half for brushing on the chops as they grill. Let jelly cool slightly before brushing the chops.
• Preheat grill to medium-high heat.
• Season lamb chops with salt and pepper and lightly coat with oil. Grill on each side for about 3 minutes, for medium rare, continuously brushing with the glaze. Mix the remaining 1/4 cup of chopped mint into reserved jelly and serve alongside grilled chops.

MINT CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.