Rack Of Lamb With Fresh Mint, Golden Raisins And Pine Nut Relish - BigOven 272268

Rack Of Lamb With Fresh Mint, Golden Raisins And Pine Nut Relish

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Rack Of Lamb With Fresh Mint, Golden Raisins And Pine Nut Relish"

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"Grilled it -- spectacular! The relish is a delicious accompaniment. Spring rack of lamb -- very hard to go wrong, EXCEPT DO watch the temperature. NO MORE than 130 degrees! Let it rest for 5 minutes. Outstanding."

- stevemur

Ingredients

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1 cup Fresh mint leaves; coarsely chopped
1/2 cup Golden raisins; plumped in hot water for at least 10 minutes and drained
1/2 cup Pine nuts; toasted
2-3 cloves Garlic; minced
Lemon zest; finely grated
1 tablespoon Fresh lemon juice
1/2 cup Extra virgin olive oil
Kosher salt; to taste
fresh ground black pepper; to taste
3 racks Lamb; frenched and at room temperature
2 tbsp Extra virgin olive oil

Original recipe makes 8 Servings

Servings  

Preparation

In a small bowl, combine the mint, raisins, pine nuts, garlic, lemon zest and lemon juice. Stir in 1/4 cup of olive oil and season to taste with salt and pepper.

Heat the oven to 350 degree F.

Season the lamb well on all sides with salt and pepper.

Heat the remaining 2 tablespoons of olive oil in a large heavy skillet over medium high heat until very hot working in batches if necessary. Sear the lamb racks in all sides until well browned about 6 minutes per batch.

Put the browned racks bone side down on a heavy duty rimmed backing sheet and roast until an instant-read thermometer inserted in the thickest part of the meat reads125 -130 degrees F for rare to medium rare 20-25 minutes.

Let the lamb rest for 10-15 minutes before slicing at into chops. Serve the chops on the same plate as the salad with some of the mint relish spooned around the meat

Credits

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Verified by SunnyJF
Calories Per Serving: 430 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Grilled it -- spectacular! The relish is a delicious accompaniment. Spring rack of lamb -- very hard to go wrong, EXCEPT DO watch the temperature. NO MORE than 130 degrees! Let it rest for 5 minutes. Outstanding.
stevemur 2 years ago
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