| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup gray salt
- 1 cup fresh mint
- 2 racks of lamb, about 1 1/2 pounds each, frenched by the butcher
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup dry red wine
Instructions
- Put the salt into a mortar and pestle. Adding a few mint leaves at a time, crush them into the salt until all the mint is used up and the salt is green and fragrant.
- Heat the oven to 375 degrees F. Season the lamb with freshly ground pepper and rub them with the mint salt.
- In a deep-sided oven-proof skillet, heat the olive oil over medium-high heat. Add the lamb racks, skin side down, and cook until browned, about 3 minutes. Turn the lamb over and put the pan into the oven, uncovered, for about 7 to 8 minutes for medium-rare. Remove the lamb to a board, cover with foil, and allow it to rest for 5 minutes while you make the glaze.
- Remove the excess fat from the skillet and add the red wine. Place the skillet over medium heat and reduce to a syrupy consistency, about 5 minutes.
- Slice the lamb racks between the ribs into chops and place them onto a warmed platter. Drizzle the glaze over the chops and serve as “lollipops”.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1082 |
| Total Fat | 99 g |
| Saturated Fat | 40 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 37 g |
| Cholesterol | 189 mg |
| Sodium | 947 mg |
Reviews
Very tasty!
While I like the idea of the mint salt, I used less than indicated and it was still very salty. Cooking lamb rack by time is undependable. I used a thermometer to 125 degrees. The deglazed pan with wine was a nice accompaniment.
I followed the directions and made it for the family I nanny for…I used 3 racks instead and when I came in the next day to ask how it was the mom said the 6 year old was spitting it out and the mom, before she tried it, was telling him to eat it….until…she tried it and felt for her baby boy! LOL Needless to say she had to wash off the salt. I would recommend a little salt.
This is the best lamb that I have made. But- I did have to use common sense too.
This segment just played and MC did not even come close to using a cup of salt. I’m sure this was a typo.
Some of you need to exercise some common sense in the kitchen.
The lamb itself was delicious if you could get past the salty exterior. I would recommend using only 1/4 of the salt in the recipe. I have had better lamb dishes in the past.
We made these for a wine tasting party and they were awesome. Definitely a little bit salty and I cut the salt in half… I recommend using 1/3 of the salt called for in the recipe and add some olive oil and garlic to supplement. Also had to oven bake a little longer to get the med-rare. Will make again for sure.
lots of flavor …great for a party
I did not have any “gray salt” so I used sea salt and about a quarter a cup instead of a cup, and it still came way too salty. I recommend that if you do not have gray salt, (I’ve never used that myself), use the same amount you’d use to salt the dish normally, about one to two tablespoons, and use that amount to grind with the mint and the salt level should be fine. Also, this recipe definitely needs at least 15 minutes in the oven itself to come medium rare, Michael surely must have a better oven than I do to leave it in for eight or less. Otherwise, a solidly good idea for lamb.
Great idea. Made it for Kentucky Derby day. Way too salty. The oven time of 7 – 8 minutes was nowhere long enough. I ended up at 15 minutes, and it was still very rare.