Rack of Lamb with Mint Relish

Monday, April 2, 2012

Rack of Lamb with Mint Relish

Remember back in the fall when I had my America’s Test Kitchen Food and Friends Dinner Party? The Rack of Lamb meal that I prepared was from the spring section in the Menu Cookbook. At the time, we commented about how it would make a great Easter meal.

So here I am, months later, posting the recipes from that meal. Hope you guys don’t mind the delay! I mentioned it at the time, but when we cooked the Rack of Lamb, we were very nervous. Having never purchased and prepared our own lamb at home, we didn’t want to mess things up (lamb isn’t cheap, you know!) I should have known I had nothing to fear with an America’s Test Kitchen recipe. The meat came out PERFECTLY.

And the relish that is served on top of the lamb? It brings in some bright flavors to enhance the taste of the meat. Definitely make the relish with the lamb. In fact, remembering this meal has me thinking we’ll make it again next weekend for our Easter dinner!

One Year Ago: Margarita Cupcakes and Yellow Cupcakes with Swiss Meringue Buttercream
Two Years Ago: Mocha Brownies and Lemon Bars
Three Years Ago: March Madness Crinkle Sugar Cookies

Rack of Lamb with Mint Relish

Rack of Lamb is an elegant meal to serve for any occasion. This recipe is foolproof!

Yield: Serves 8

Ingredients:

For the Mint Relish
3/4 cup minced fresh parsley
3/4 cup minced fresh mint
3/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
3 Tbsp water
1 shallot, minced
5 garlic cloves, minced
2 1/2 tsp sugar
1 1/2 tsp salt

For the Lamb
4 (1 1/4 - to 1 1/2 -pound) racks of lamb, 8 to 9 ribs each, trimmed
Salt and pepper
2 Tbsp vegetable oil

Directions:

For the Mint Relish
Combine all ingredients in bowl. Let sit at room temperature until needed. (Makes 1½ cups.)

For the Lamb
Line large roasting pan with aluminum foil. Adjust oven rack to lower-middle position, place prepared pan on rack, and heat oven to 425 degrees.

Pat lamb dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Place 2 racks in skillet, fat side down with ribs facing outward, and cook until well browned, about 5 minutes.

Using tongs, stand racks up in skillet, leaning them against each other, and brown bottoms, about 2 minutes; transfer to large platter. Repeat with remaining 1 tablespoon oil and remaining 2 lamb racks; transfer to platter. (Seared lamb can be held at room temperature for up to 1 hour before finishing in the oven.)

Transfer lamb racks to hot pan in oven and roast until lamb registers about 125 degrees (for medium-rare), 12 to 15 minutes. Transfer lamb to carving board, tent loosely with foil, and let rest for 5 to 10 minutes. Cut lamb racks into individual chops by slicing between each rib and serve with mint relish.

Recipe from America's Test Kitchen

Main Meal

1 comment »

14 Responses to “Spiral Cut Currywurst”

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1

Shannon — June 12, 2013 at 10:26 am
i was wondering what currywurst was… and now i’m wondering what mettwurst are 😉 looks like a much better version of hotdogs and fries, though! perfect for the summer!
- beantownbaker — June 12th, 2013 @ 1:13 pm
  
  Good point, mettwurst is basically like kielbasa. I’ll update the post to reflect that. There’s a large German population in Cincinnati, so it might be a local thing….
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2

Carole — June 12, 2013 at 3:19 pm

I am pinning this to try next time we have the right sort of sausage. Cheers
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Sues — June 14, 2013 at 5:44 am

Wow, these are beautiful and sound super flavorful, too! Perfect twist on a summer BBQ 🙂
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Karen — June 16, 2013 at 12:19 am

Love the idea of spiralling- I love a burnt hot dog too so I will definitely be trying this technique
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Nutmeg Nanny — June 18, 2013 at 10:27 pm

Oh my! This is drool worthy for sure, I am loving this idea 🙂
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Peter @ Feed Your Soul Too — June 28, 2013 at 3:46 pm
It is grilling season and I liked the spiral technique so I featured this post on my Friday Five – grilling over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2013/06/friday-five-grilling.html
- beantownbaker — June 28th, 2013 @ 4:21 pm
  
  Thanks for featuring this recipe!
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7

World Traveller — October 6, 2013 at 9:54 am

Currywurst was invented by Herta Heuwer in Berlin in 1949 as an affordable but filling meal for the people of Berlin at a time when food was in short supply.

When you order your Currywurst you can ask for it skin on “Currywurst mit Darm” or without skin “Currywurst ohne Darm”. Sausage casings were in short supply in the Soviet-controlled side of the city. If you grew up in East Berlin, you like sausage without skin; if you grew up in West Berlin, you probably prefer sausage with skin.

I’m not from Berlin, I prefer Currywurst without skin and in my opinion the best place to get it is from Fritz & Co (a Currywurst stall) on Wittenberg Platz in the Schöneberg area of Berlin.
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Sharon — May 28, 2019 at 12:37 am

That looks mouth watering! I would like to try this. Thanks for sharing!
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