Roast Rack of Lamb With Fresh Mint Vinaigrette
Serves: 2-3
  • 1 rack of lamb (8 bones), “Frenched”
  • 1-1/2 tablespoons dijon mustard
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 tablespoon minced garlic
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme leaves
  • Fresh mint vinaigrette:
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey or agave
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • Pinch red pepper flakes
  • Kosher salt
  • Fresh ground black pepper
  1. If the rack of lamb has a layer of fat on the non-curved side, lightly trim it (or have the meat department do this) so there is just a scant covering of fat. Put lamb, fat side up, in a roasting pan.
  2. Whisk together Dijon, rosemary, garlic, balsamic vinegar, olive oil, salt and thyme and brush on the meat of the lamb; refrigerate one hour.
  3. Whisk together mint, vinegar, honey and Dijon; whisk in olive oil until smooth. Season with red pepper flakes, salt and pepper.
  4. Preheat oven to 425 degrees F.
  5. Roast lamb until desired doneness is reached, about 20-25 minutes for medium rare. Remove from oven, lightly cover with foil and allowing sitting 10 minutes to rest meat.
  6. To serve, cut in between the bones to slice into 8 chops. Drizzle the chops with the fresh mint vinaigrette or serve it on the side.
Recipe by A Year at the Table at