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Gallery Rack of Lamb with Mint and Capers Credit: Anna Wiliiams Recipe Summary Servings: 8

Ingredients FOR THE LAMB 4 garlic cloves, crushed 1/2 cup fresh mint, roughly chopped 2 teaspoons finely grated lemon zest 1/4 cup fresh lemon juice (from 2 lemons) 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 racks of lamb (about 3 pounds), frenched 2 tablespoons safflower oil FOR THE CAPER-MINT SAUCE 1/2 cup salt-packed capers, rinsed well 2 cups fresh mint 2 teaspoons finely grated lemon zest 1/4 cup fresh lemon juice (from 2 lemons) 1/4 cup minced shallots (from 2 shallots) 1/2 cup extra-virgin olive oil FOR SERVING Lemon wedges, for garnish Fresh mint sprigs, for garnish

Gallery Rack of Lamb with Mint and Capers Credit: Anna Wiliiams

Recipe Summary Servings: 8

Rack of Lamb with Mint and Capers      Credit: Anna Wiliiams

Rack of Lamb with Mint and Capers

Credit: Anna Wiliiams

Rack of Lamb with Mint and Capers

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 4 garlic cloves, crushed 1/2 cup fresh mint, roughly chopped 2 teaspoons finely grated lemon zest 1/4 cup fresh lemon juice (from 2 lemons) 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 racks of lamb (about 3 pounds), frenched 2 tablespoons safflower oil

  • 1/2 cup salt-packed capers, rinsed well 2 cups fresh mint 2 teaspoons finely grated lemon zest 1/4 cup fresh lemon juice (from 2 lemons) 1/4 cup minced shallots (from 2 shallots) 1/2 cup extra-virgin olive oil

  • Lemon wedges, for garnish Fresh mint sprigs, for garnish

Directions

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.

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)

 Add Rating & Review     52 Ratings   5 star values:        9    4 star values:        15    3 star values:        17    2 star values:        10    1 star values:        1

Reviews (5)

Add Rating & Review     52 Ratings   5 star values:        9    4 star values:        15    3 star values:        17    2 star values:        10    1 star values:        1

Add Rating & Review

52 Ratings 5 star values: 9 4 star values: 15 3 star values: 17 2 star values: 10 1 star values: 1

52 Ratings 5 star values: 9 4 star values: 15 3 star values: 17 2 star values: 10 1 star values: 1

52 Ratings 5 star values: 9 4 star values: 15 3 star values: 17 2 star values: 10 1 star values: 1

  • 5 star values: 9 4 star values: 15 3 star values: 17 2 star values: 10 1 star values: 1

    Martha Stewart Member     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.  

Martha Stewart Member     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.  

Martha Stewart Member     Rating: Unrated       04/01/2011   yummy..i think i will try this tonight  

Martha Stewart Member     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...  

Martha Stewart Member     Rating: Unrated       03/10/2010   I like this.

    Martha Stewart Member

    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

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

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.

All Reviews for Rack of Lamb with Mint and Capers

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rack of Lamb with Mint and Capers

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest