Mint and Rosemary Rack of Lamb

Mint and Rosemary Rack of Lamb
Serves 4-6

This is a great spring dish for entertaining, it’s elegant and sophisticated without being overly complicated. Experiment with any combination of herbs you like or have on hard. Lamb is naturally aromatic and gamey which leads itself to being compatible with herbs. Ask you butcher to “French” your rack if it’s not already done this way.

1 rack of lamb, Frenched
1 ½ teaspoons salt, divided
1 cup panko bread crumbs
1 handful mint, finely chopped
2-3 tablespoons rosemary leaves, finely chopped 
1 lemon, zested and juiced
3-4 tablespoons extra virgin olive oil 

Preheat oven to 375º F. Season rack of lamb with one teaspoon of the salt and place on a sheet tray or baking dish.

In a small bowl mix together mint, rosemary, lemon zest, lemon juice, and as much olive oil as you need to bring the mixture into the consistency of wet sand, where it’ll stick together but is not soupy. If you add too much olive oil, add additional breadcrumbs or herbs to reach the desired consistency. Season the mixture with remaining ½ teaspoon salt. 

On the fatty side of the rack, adhere herb mixture to create a crust. Use all the herb mixture. 

Roast for 20-25 minutes or until the internal temperature reaches 135º F. Remove and rest for ten minutes before slicing. Serve with potatoes.