Garlic and lemon invigorate the familiar pairing of succulentroasted rack of lamb and mint in an intense marinadethat 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.

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Ingredients

FOR THE LAMB
FOR THE CAPER-MINT SAUCE
FOR SERVING

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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)

52 Ratings
  • 5 star values: 9
  • 4 star values: 15
  • 3 star values: 17
  • 2 star values: 10
  • 1 star values: 1
Rating: Unrated
05/18/2011
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.
Rating: Unrated
04/07/2011
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.
Rating: Unrated
04/01/2011
yummy..i think i will try this tonight
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Rating: Unrated
11/01/2010
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...
Rating: Unrated
03/10/2010
I like this.