Roasted Rack of Lamb with Cilantro-Mint Marinade

Lisa Park

Roasted Rack of Lamb with Cilantro-Mint Marinade

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    3 racks of lamb, Frenched 2 cloves garlic
    1/2 lime, juiced 2 teaspoons sugar
    1/2 cup vegetable oil 1 jalapeno, seeded and minced
    1 cup mint leaves, cleaned and picked 1/4 teaspoon ground cumin
    1 cup cilantro leaves, cleaned and picked Salt and pepper to taste


    Prep: 15 min Total: 45 min
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    • 1

       Blend all of the marinade ingredients in a food processor until smooth. Season with salt and pepper to taste.

    • 2

      Put racks into 2 sealable plastic bags—2 racks in 1 bag and 1 rack in the other—and portion about 3/4 of the marinade into the 2 bags, reserving 1/4 of the marinade. Coat the lamb evenly with the marinade. Close the bags and refrigerate for 1 to 4 hours.

    • 3

      Preheat oven to 425 degrees Fahrenheit. Prop the lamb racks up against each other on a foil-lined baking tray and roast for 18 to 22 minutes, or until internal temperature reads 130 to 140 degrees Fahrenheit for medium-rare.

    • 4

      Take lamb out of the oven and let it rest for 10 minutes. Serve with remaining marinade as a sauce, couscous and a green vegetable such as asparagus or broccoli rabe.

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