Ingredients: |
Ingredients: Herb Mixture: 2 tablespoons whole black peppercorns 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh thyme 2 teaspoons chopped fresh oregano 4 cloves garlic, minced 1/2 cup olive oil Pinch kosher salt Lamb: 2 Frenched racks of lamb 2 tablespoons kosher salt Olive oil, for grilling Apple-Mint Compote, recipe follows, for serving
Apple-Mint Compote: 1/2 cup brown sugar 1 tablespoon light corn syrup 1 Granny Smith apple, diced into 1/4-inch cubes 1/4 cup firmly packed fresh mint leaves 1 tablespoon apple cider vinegar Kosher salt
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Directions: |
Directions:Preheat the oven to 400 degrees F. For the herb mixture: Put the whole peppercorns in a spice grinder and grind until coarse. Transfer to a small bowl and add the mint, rosemary, sage, thyme, oregano and garlic. Add the olive oil to the mixture and season with a pinch of salt. For the lamb: Place the lamb racks on a work surface and sprinkle each side with 1 1/2 teaspoons of the salt. Rub the herb mixture on the lamb. Heat a grill pan over high heat with some olive oil, add the racks rounded-side down and sear until brown, 3 to 5 minutes. Transfer to a rimmed baking sheet in the same position (do not flip). Roast until the desired doneness, 20 to 25 minutes for medium (about 145 degrees F). Let the lamb rest 5 to 7 minutes before slicing. Transfer the chops to a platter and serve with Apple-Mint Compote. Apple-Mint Compote: Put the sugar, corn syrup and 1/2 cup water in a medium heavy pot and bring to a boil. Add the apple and cook until thickened, about 10 minutes. Add the mint and vinegar and stir to combine. Season with salt. Serves 4-6.
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