Roasted Rack of Lamb with Cilantro-Mint Marinade

Lisa Park

Review now

Ingredients

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

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

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.

Chime In