Jump to Recipe
Herb-Crusted Rack of Lamb with Mint Sauce inspired by Café Budapest
AI generated image
Inspired by Café Budapest

Herb-Crusted Rack of Lamb with Mint Sauce

Main Course
This elegant European dish features a rack of lamb coated in a flavorful herb crust. The careful roasting technique ensures a perfectly pink interior with a savory, aromatic exterior. Served with a bright mint sauce that offers a refreshing contrast to the rich meat, this impressive main course is ideal for special occasions and entertaining.
Prep Time 30 mins
Cook Time 30 mins
Inactive Time 30 mins
Total Time 90 mins
Servings 4

Ingredients

  • 2 racks Rack of lamb (8 bones each, frenched)
  • 3 tbsp Dijon mustard
  • 1 cup Fresh breadcrumbs (From day-old bread)
  • 2 tbsp Fresh rosemary (Finely chopped)
  • 2 tbsp Fresh thyme leaves
  • 3 cloves Garlic (Finely minced)
  • 2 tbsp Olive oil (Plus more for searing)
  • 1 cup Fresh mint leaves (Packed)
  • 3 tbsp White wine vinegar
  • 1 tbsp Granulated sugar
  • 2 tsp Kosher salt (Divided)
  • 1 tsp Black pepper (Freshly ground)
  • 1 1/2 lbs Fingerling potatoes (Halved lengthwise)
  • 4 medium Carrots (Peeled and cut into 2-inch pieces)
  • 3 medium Shallots (Peeled and halved)

Tools You'll Need

  • Large ovenproof skillet
  • Roasting pan
  • Food processor
  • Blender
  • Meat thermometer
  • Sharp knife
  • Pastry brush
  • Aluminum foil

Chef's Tip

Let the lamb rest for a full 10 minutes after roasting for the juiciest results. This allows the meat fibers to relax and reabsorb juices that would otherwise run out if carved too soon. Use this time to finish your side dishes and warm your serving plates.

Instructions

  1. Preheat oven to 425°F (220°C). Pat lamb racks dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Heat 1 tablespoon olive oil in a large ovenproof skillet over high heat. Sear lamb racks one at a time, fat side down first, until golden brown on all sides, about 2-3 minutes per side. Transfer to a plate.
  3. In a food processor, combine breadcrumbs, rosemary, thyme, garlic, remaining olive oil, remaining salt and pepper. Pulse until well combined.
  4. Brush the meaty portion of each rack with Dijon mustard. Press herb mixture firmly onto the mustard-coated areas.
  5. In a large roasting pan, toss potatoes, carrots, and shallots with a little olive oil, salt and pepper. Spread in an even layer.
  6. Place herb-crusted lamb racks on top of vegetables, with bones curved upward and not touching. Roast for 25-30 minutes for medium-rare (internal temperature of 130-135°F).
  7. While lamb roasts, make mint sauce: Blanch mint leaves in boiling water for 10 seconds, then transfer to ice water. Drain and pat dry.
  8. In a blender, combine blanched mint, vinegar, sugar, and a pinch of salt. Pulse until smooth. If too thick, add 1-2 teaspoons water.
  9. When lamb is done, transfer to a cutting board and tent with foil. Let rest for 10 minutes.
  10. Continue roasting vegetables if needed until tender and golden, about 5-10 more minutes.
  11. Carve racks between the bones into individual chops.

Plating

Arrange roasted vegetables on a platter or individual plates. Place lamb chops over or alongside the vegetables. Drizzle a small amount of mint sauce over the lamb and serve the rest in a small bowl on the side. Garnish with a few fresh herb sprigs if desired.

Storage & Reheating

Leftover lamb can be refrigerated for up to 3 days. Reheat gently in a 300°F oven, covered with foil, until just warmed through to avoid overcooking. The mint sauce can be refrigerated separately for up to 5 days. Vegetables can be reheated in the oven alongside the lamb.

About This Recipe

A timeless European preparation showcasing the natural flavor of lamb enhanced with aromatic herbs, this dish celebrates the elegance of continental cuisine. The herb crust not only adds flavor but also helps seal in juices for perfectly tender meat. The traditional pairing with mint sauce offers a refreshing counterpoint to the rich, succulent lamb, creating a balanced dish worthy of special occasions.

How did it turn out?

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