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Rack of Lamb with Mint and Capers

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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.

Source: Martha Stewart Living, April 2009
Servings

Ingredients

FOR THE LAMB

FOR THE CAPER-MINT SAUCE

FOR SERVING

Directions

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Reviews

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How would you rate this recipe?
52
  • 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.
    Reply
  • 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.
    Reply
  • HenryCav
    1 APR, 2011
    yummy..i think i will try this tonight
    Reply
  • 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-lamb/ Can't wait to read more...
    Reply
  • jefflouie
    10 MAR, 2010
    I like this.
    Reply

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