| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons whole black peppercorns
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 teaspoons chopped fresh oregano
- 4 cloves garlic, minced
- 1/2 cup olive oil
- Pinch kosher salt
- 2 Frenched racks of lamb
- 2 tablespoons kosher salt
- Olive oil, for grilling
- Apple-Mint Compote, recipe follows, for serving
- 1/2 cup brown sugar
- 1 tablespoon light corn syrup
- 1 Granny Smith apple, diced into 1/4-inch cubes
- 1/4 cup firmly packed fresh mint leaves
- 1 tablespoon apple cider vinegar
- Kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- For the herb mixture: Put the whole peppercorns in a spice grinder and grind until coarse. Transfer to a small bowl and add the mint, rosemary, sage, thyme, oregano and garlic. Add the olive oil to the mixture and season with a pinch of salt.
- For the lamb: Place the lamb racks on a work surface and sprinkle each side with 1 1/2 teaspoons of the salt. Rub the herb mixture on the lamb.
- Heat a grill pan over high heat with some olive oil, add the racks rounded-side down and sear until brown, 3 to 5 minutes. Transfer to a rimmed baking sheet in the same position (do not flip). Roast until the desired doneness, 20 to 25 minutes for medium (about 145 degrees F). Let the lamb rest 5 to 7 minutes before slicing. Transfer the chops to a platter and serve with Apple-Mint Compote.
- Put the sugar, corn syrup and 1/2 cup water in a medium heavy pot and bring to a boil. Add the apple and cook until thickened, about 10 minutes. Add the mint and vinegar and stir to combine. Season with salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 411 |
| Total Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 17 g |
| Protein | 7 g |
| Cholesterol | 29 mg |
| Sodium | 279 mg |
Reviews
I made this exactly to recipe,except I backed off a little on the brown sugar. I was skeptical about the apple compote but with all the herbs and ingredients, it was amazing. The lamb also turned out terrific. Definitely will be making this again!
I make this every Easter. It’s my homage to the leg of lamb grandma used to make, that I can’t replicate. The compote really makes the flavors sing
I removed the excess fat first, rubbed with the herb mixture, seared the chops with the fat side down so I could develop a nice crust. I put the chops in the oven for 16 minutes afterward to get a nice rare interior.
I used dried oregano instead of fresh. Since I was out of thyme, I replaced with basil.
The recipe is amazing, and the compote really pulls it all together.
I used dried oregano instead of fresh. Since I was out of thyme, I replaced with basil.
The recipe is amazing, and the compote really pulls it all together.
These were delicious, but had to cook about twice as long as the recipe stated. The apple mint compote was delicious with the meat!!!
I made this tonight. I cooked it all in the oven starting out at 500 degrees then turning it down to get the brown crust. I didn’t have corn syrup so I used Splenda and then some cornstarch to thicken. Served with thin green beans and quinoa with spinach and cranberries. We loved this dish.
This recipe is so easy and turned out amazing! This will be a weekly rotation in my household!
Great video…
EXCELLENT!! I used already 6 previously sliced rack of lamb and tied 3 each together with string. I cut the recipe in 1/2, but followed directions exactly. The came out perfect. So good. Absolutely loved the Apple-Mint compote, but had to add 1 T of the mint jelly. (Addiction). Thank you Marcela!
This was so good and so easy to make and so impressive to serve guests. Took a little longer in the oven but it came out perfect.
I love this. It’s become one of my go-to recipes for entertaining and it’s always a hit with my guests.