Rack of Lamb with Cilantro Mint Sauce
Elevate your dinner table with this exquisite Rack of Lamb with Cilantro Mint Sauce, a dish that balances bold flavors with gourmet flair. Tender racks of lamb are seasoned with a fragrant blend of garlic, rosemary, and thyme, then seared to a golden perfection before roasting for a juicy, melt-in-your-mouth finish. The star of the dish, however, is the vibrant cilantro mint sauce, a zesty combination of fresh herbs, lime juice, honey, and a hint of optional heat from red pepper flakes. Perfect for a special occasion or an elegant dinner at home, this lamb recipe pairs wonderfully with roasted vegetables, creamy mashed potatoes, or couscous. Ready in under an hour, it’s a show-stopping main course that’s guaranteed to impress.
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Recipe Information
Ingredients
- 2 racks (1.5 lbs each) rack of lamb
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup fresh cilantro, packed
- 1 cup fresh mint leaves, packed
- 1 stalk green onion, chopped
- 3 tablespoons lime juice
- 1 tablespoon honey
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and set aside.
Trim any excess fat from the racks of lamb and pat them dry with paper towels. Lightly score the fat cap in a crosshatch pattern if one is present.
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Rub this mixture evenly over the racks of lamb.
Heat a large oven-proof skillet over medium-high heat. Add the remaining tablespoon of olive oil. Sear the lamb for 2-3 minutes on each side until browned.
Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare doneness (internal temperature of 130°F/54°C). Adjust cooking time depending on your desired level of doneness (medium: 135°F/57°C, well-done: 145°F/63°C).
Remove the lamb from the oven, tent with foil, and let it rest for 10 minutes before slicing.
While the lamb rests, prepare the cilantro mint sauce. Combine cilantro, mint, green onion, lime juice, honey, and red pepper flakes (if using) in a food processor or blender. Blend until smooth. Adjust seasoning with salt and pepper to taste.
Carve the lamb into individual chops and serve with the cilantro mint sauce drizzled on top or on the side.
Nutrition Facts
Calories |
3810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.6 g | 371% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 5739 mg | 250% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 26.3 g | ||
| Protein | 241.6 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 976 mg | 75% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 5925 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
