| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 whole racks of lamb (8 chops each), about 2 pounds, frenched
- Kosher salt and freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 fresh pineapple, peeled and cored
- 2 garlic cloves, minced
- 1 small bunch fresh mint, tied with kitchen string, plus 1/4 cup leaves, finely chopped
- 1/2 cup water
Instructions
- Preheat the oven to 375 degrees F.
- Trim any excess fat on the lamb racks and season, to taste, with salt and pepper. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat and put the racks in the hot pan, fat side up. Sear until browned, then flip and sear on the fat side until golden brown. Stand the racks up in the pan, criss-crossing the bones with the fatty side out. Put the pan in the oven to roast until the internal temperature reaches 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the pan from the oven and let the lamb rest on a cutting board for at least 5 minutes. Slice into single or double chops (2 rib bones).
- To make the sauce, finely chop the pineapple, reserving any juices that are released (it should resemble canned crushed pineapple). Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the garlic and cook until softened, 2 to 3 minutes. Add the pineapple and its juice, the mint bundle and water to the saucepan and simmer over low heat until the pineapple is broken down and the liquid has thickened, about 40 to 45 minutes. Remove the mint bundle and discard; stir the chopped mint into the sauce and transfer to a serving bowl.
- Serve the lamb chops on a platter topped with the pineapple mint sauce spooned over the top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 281 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 7 g |
| Cholesterol | 29 mg |
| Sodium | 513 mg |
| Serving Size | 1 of 6 servings |
| Calories | 281 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 7 g |
| Cholesterol | 29 mg |
| Sodium | 513 mg |
Reviews
The lamb rack was delicious. The pineapple/mint was good, but not out of the park. Could have been the pineapple I was using or not enough mint. Expected more of a punch, but still good – all was eaten!
I used you method of cooking the racks and they came out perfect. Very easy to do and simple
I really thought this recipe was sweet, tasty and simple. I love lamb, but recently became vegetarian for reasons not worth getting into. So I decided I’d try to adapt this recipe for my needs by replacing the lamb with tofu. I forgot to buy mint, but I had cilanto and it still came out as a really nice dish. Thanks Claire for the inspiration!
http://putaspooninit.blogspot.com/2010/05/tofu-with-pineapple-and-cilantro-sauce.html
http://putaspooninit.blogspot.com/2010/05/tofu-with-pineapple-and-cilantro-sauce.html
Am a gourmet cook and this was ok. i don’t think the pineapple sauce was that fab. the chops came out stupendous though. i love this cooking technique.
Was just not thrilled with this.
Pretty simple but really good! The pineapple and mint was great!
This dish was excellent along with many other of Claire’s recipes. I find her very refreshing to watch and wish she would have repeat shows during the week. I don’t always have the opportunity to watch her on Sundays. Welcome to Food Network Claire; love you.
Claire’s recipe is wonderful, but I made a few changes, since we don’t love mint. Put the lamb on the grill instead of the oven preparation, and used a marinade of olive oil, lemon juice, garlic, rosemary and salt/pepper. We left the pineapple in larger chunks, and it tasted so sweet and delicious; the sauce was great without the mint.
A healthy twist on my childhood favorite and one I wouldn’t have thought of. I love to cook and this is a perfect special dinner for the first time I’ve seen my sister in years, who loved leg of lamb as much as I. Thank you so much for something so delicious and beautiful. Did I mention easy? More time to spend with friends!