Jump to Recipe
Herb-Crusted Rack of Lamb with Mint Jelly and Roasted Root Vegetables inspired by Aujourd'hui
AI generated image
Inspired by Aujourd'hui

Herb-Crusted Rack of Lamb with Mint Jelly and Roasted Root Vegetables

Main Course
This elegant main course features a rack of lamb coated in a flavorful herb crust and cooked to a perfect medium-rare. The lamb is prepared using the French method of trimming and presentation, creating an impressive centerpiece. Accompanied by roasted root vegetables and a refined mint jelly, this dish balances robust flavors with delicate aromatics.
Prep Time 35 mins
Cook Time 55 mins
Inactive Time 30 mins
Total Time 120 mins
Servings 6

Ingredients

  • 2 whole Rack of lamb (8 ribs each, Frenched and trimmed)
  • 2 tbsp Dijon mustard
  • 1 cup Fresh breadcrumbs (From day-old baguette)
  • 2 tbsp Fresh rosemary (Finely chopped)
  • 1 tbsp Fresh thyme leaves
  • 3 cloves Garlic (Minced)
  • 1 tsp Lemon zest
  • 3 tbsp Extra virgin olive oil (Divided)
  • 1 1/2 tsp Kosher salt
  • 1 tsp Black pepper (Freshly ground)
  • 3 medium Carrots (Peeled and cut into 2-inch pieces)
  • 2 medium Parsnips (Peeled and cut into 2-inch pieces)
  • 2 medium Red beets (Peeled and cut into 1-inch wedges)
  • 1 large Red onion (Cut into 1-inch wedges)
  • 1/2 cup Fresh mint leaves (Packed)
  • 1/4 cup Sugar
  • 1/4 cup White wine vinegar
  • 1 tbsp Fresh lemon juice
  • 1 cup Red wine
  • 1 cup Lamb or veal stock

Tools You'll Need

  • Meat thermometer
  • Sharp chef's knife
  • Large skillet
  • Baking sheets
  • Parchment paper
  • Food processor
  • Fine-mesh strainer
  • Carving board

Chef's Tip

Rest the lamb for a full 10 minutes before carving to prevent the juices from running out. This resting period is as important as the cooking time for achieving perfectly juicy meat.

Instructions

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. In a bowl, toss carrots, parsnips, beets, and onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Spread vegetables on one baking sheet, keeping beets separate to prevent staining. Roast for 35-40 minutes, stirring halfway, until caramelized and tender.
  4. While vegetables roast, prepare the lamb. Pat racks dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper.
  5. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon olive oil.
  6. Sear lamb racks one at a time, fat side down first, then on all sides, about 2-3 minutes per side until golden brown.
  7. Transfer lamb to a cutting board and let cool slightly, then brush all over with Dijon mustard.
  8. In a food processor, combine breadcrumbs, rosemary, thyme, garlic, and lemon zest. Pulse until fine and well mixed.
  9. Press herb-breadcrumb mixture evenly over the mustard-coated lamb, covering as much surface as possible.
  10. Place crusted lamb racks on second baking sheet, bone side down. Insert meat thermometer if available.
  11. Roast lamb for 18-22 minutes for medium-rare (internal temperature of 125-130°F/52-54°C).
  12. While lamb cooks, prepare mint jelly. In a small saucepan, combine sugar, vinegar, and 1/4 cup water.
  13. Bring to a simmer, stirring to dissolve sugar. Remove from heat and add mint leaves. Let steep for 15 minutes.
  14. Strain mint mixture, pressing on leaves to extract flavor. Return liquid to saucepan and simmer until slightly thickened.
  15. Stir in lemon juice and set aside to cool. The mixture will thicken further as it cools.
  16. For the sauce, reduce red wine in a saucepan by half, then add lamb or veal stock. Simmer until reduced to about 3/4 cup.
  17. Remove lamb from oven and let rest for 10 minutes before carving.
  18. To serve, slice lamb between the bones into individual chops. Arrange on plates with roasted vegetables, mint jelly, and red wine sauce.

Plating

Arrange 3-4 sliced lamb chops in a fan pattern on one side of the plate, with the bones facing outward. Create a colorful mosaic of roasted vegetables on the opposite side, mixing the different colors for visual appeal. Place a small quenelle of mint jelly alongside the lamb. Drizzle the red wine sauce around the lamb in an artistic pattern and garnish with a small sprig of fresh rosemary or thyme.

Storage & Reheating

Leftover lamb can be refrigerated in an airtight container for up to 3 days. Reheat gently in a 300°F oven, covered with foil, until just warmed through to avoid overcooking. The mint jelly can be refrigerated for up to 1 week. Roasted vegetables can be reheated in a 350°F oven until hot, about 10-15 minutes.

About This Recipe

Herb-crusted rack of lamb is a cornerstone of classical French cuisine, often served at celebratory dinners and special occasions. This interpretation honors the traditional preparation with its aromatic herb crust while updating the accompaniments. The combination of the lamb's rich flavor with the bright mint jelly and earthy roasted root vegetables creates a balanced dish that showcases premium ingredients.

How did it turn out?

We'd love to hear about your experience making this recipe!