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Rack of Lamb with Mint and Capers

Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight. The fresh herb then makes an encore in a sauce with capers that's slathered generously on the lamb and served on the side.

  • Servings: 8
Rack of Lamb with Mint and Capers

Source: Martha Stewart Living, April 2009

Ingredients

FOR SERVING

  • Lemon wedges, for garnish
  • Fresh mint sprigs, for garnish

FOR THE CAPER-MINT SAUCE

  • 1/2 cup salt-packed capers, rinsed well
  • 2 cups fresh mint
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 1/4 cup minced shallots (from 2 shallots)
  • 1/2 cup extra-virgin olive oil

FOR THE LAMB

  • 4 garlic cloves, crushed
  • 1/2 cup fresh mint, roughly chopped
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 racks of lamb (about 3 pounds), frenched
  • 2 tablespoons safflower oil

Directions

  1. Make the lamb: Whisk together garlic, mint, lemon zest and juice, olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Place lamb in a large resealable plastic bag; add marinade and refrigerate overnight.

  2. Let lamb stand at room temperature for 1 hour. Preheat oven to 400 degrees. Remove lamb from marinade, brush off any garlic and mint, and pat dry with paper towels. Discard marinade. Season lamb with salt and pepper.

  3. Heat safflower oil in a large ovenproof skillet over medium-high heat. Add lamb; cook, flipping once, until browned, 2 to 3 minutes per side. Transfer skillet to oven; cook until lamb registers 130 degrees on an instant-read thermometer, 20 to 25 minutes for medium-rare.

  4. Meanwhile, make the caper-mint sauce: Pulse capers in a food processor until roughly chopped. Add mint, lemon zest and juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to a small bowl.

  5. Transfer lamb to platter and coat racks with a third of the caper-mint sauce. Let rest for 20 minutes. Cut lamb into chops, single or double thickness; transfer to a serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce.

Reviews (5)

  • Hebner 18 May, 2011

    This was so so tasty, my whole family loved it. I made it for Easter and couldn't believe how easy and quick it was. The lamb was succulent. I plan to try this marinade on other meats.

  • cwolfec 7 Apr, 2011

    Last Easter was my first time cooking lamb for guests, and I was terrified. I followed this recipe to the letter and it turned out perfectly! Very simple and delicious for a novice cook like me.

  • HenryCav 1 Apr, 2011

    yummy..i think i will try this tonight

  • moreismoremom 1 Nov, 2010

    Your rack of lamb is beautiful! I made a rack of lamb witg a cabernet sauce for my family for dinner last night. It was delicious. You might enjoy it too!
    http://moreismoremom.wordpress.com/2010/11/01/who-doesnt-like-a-rack-of-...
    Can't wait to read more...

  • jefflouie 10 Mar, 2010

    I like this.

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