Rack of Lamb with Mint Gremolata

Impress your guests or indulge in an elevated culinary experience with Rack of Lamb with Mint Gremolata. This luxurious dish features perfectly seared, tender lamb chops garnished with a fresh and aromatic mint gremolata. Accompanied by creamy parsnip purée, herb-glazed roasted vegetables, and a rich red wine reduction, this recipe offers the perfect balance of bold flavors and fine dining presentation.

Whether you’re preparing a romantic dinner or hosting a special celebration, this guide will walk you through each step to ensure every detail is flawless.

Ingredients You’ll Need

Gather these high-quality ingredients to create a dish that’s both stunning and delicious.

For the Lamb:

• 1 rack of lamb (8 ribs, frenched)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)

For the Mint Gremolata:

• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 garlic clove, minced
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil
• Pinch of sea salt

For the Red Wine Reduction:

• 1 cup red wine (Cabernet Sauvignon or Merlot)
• 1/4 cup beef stock
• 1 tbsp unsalted butter
• 1 tsp sugar

For the Parsnip Purée:

• 2 large parsnips, peeled and diced
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• Salt and pepper (to taste)

For the Roasted Vegetables:

• 1 cup heirloom carrots, peeled
• 1/2 cup baby potatoes, halved
• 1/2 cup cherry tomatoes
• 2 tbsp herb-infused butter
• Sea salt and black pepper (to taste)

Step 1: Prepare the Rack of Lamb

The lamb is the star of this dish, and proper preparation ensures it’s tender, juicy, and flavorful.

Ingredients Used in This Step:
Rack of lamb, olive oil, butter, rosemary, thyme, sea salt, and black pepper.

Method:

1. Season the Lamb: Generously season the rack of lamb on both sides with sea salt, black pepper, rosemary, and thyme.
2. Sear the Lamb: Heat olive oil in a cast iron skillet over medium-high heat. Sear the lamb for 2–3 minutes per side until golden brown.
3. Roast to Perfection: Transfer the skillet to a preheated oven at 375°F (190°C) and roast for 12–15 minutes for medium-rare. Let the lamb rest for 10 minutes before slicing into chops.

💡 Pro Tip: Use a meat thermometer to ensure precision—125°F (52°C) for medium-rare lamb.

Step 2: Make the Mint Gremolata

The gremolata adds a burst of freshness and brightness that elevates the lamb.

Ingredients Used in This Step:
Mint, parsley, garlic, lemon zest, olive oil, and sea salt.

Method:

1. Chop the Herbs: Finely chop the mint and parsley and transfer them to a small bowl.
2. Mix the Gremolata: Add the garlic, lemon zest, and a drizzle of olive oil. Stir to combine, then season with a pinch of sea salt.

💡 Pro Tip: Make the gremolata just before serving to preserve its vibrant color and aroma.

Step 3: Make the Parsnip Purée

The parsnip purée creates a creamy, slightly sweet base for the lamb.

Ingredients Used in This Step:
Parsnips, heavy cream, butter, salt, and pepper.

Method:

1. Cook the Parsnips: Boil the parsnips in salted water until fork-tender, about 15 minutes.
2. Blend the Purée: Drain the parsnips and blend them with heavy cream, butter, salt, and pepper until smooth.

💡 Pro Tip: Strain the purée through a fine mesh sieve for an ultra-smooth texture.

Step 4: Prepare the Red Wine Reduction

The red wine reduction adds a rich, tangy sweetness to complement the lamb.

Ingredients Used in This Step:
Red wine, beef stock, butter, and sugar.

Method:

1. Reduce the Wine: Simmer the red wine and beef stock in a saucepan over medium heat until reduced by half.
2. Finish with Butter: Stir in butter and a pinch of sugar for a glossy finish.

Step 5: Roast the Vegetables

The roasted vegetables bring color, texture, and flavor to the dish.

Ingredients Used in This Step:
Carrots, baby potatoes, cherry tomatoes, and herb-infused butter.

Method:

1. Season and Roast: Toss the vegetables with herb-infused butter, salt, and pepper. Roast at 400°F (200°C) for 20 minutes, or until golden and tender.

💡 Pro Tip: Slightly char the edges of the carrots and potatoes for added flavor and visual appeal.

Step 6: Plate the Dish

Plating transforms this dish into a fine dining experience.

Ingredients Used in This Step:
Parsnip purée, lamb chops, gremolata, red wine reduction, and roasted vegetables.

Method:

1. Spread the Purée: Spoon the parsnip purée into a smooth circular base on the plate.
2. Arrange the Lamb: Place the lamb chops in an artistic arc over the purée.
3. Add Garnishes: Drizzle the red wine reduction around the lamb, spoon the mint gremolata over the chops, and arrange the roasted vegetables on the side.

💡 Pro Tip: Use a brush to create clean, sweeping lines with the red wine reduction for an elegant presentation.

Why You’ll Love This Dish

• Bold and Balanced: Juicy lamb, fresh gremolata, creamy purée, and roasted vegetables create a harmonious blend of flavors.
• Luxurious Presentation: The vibrant colors and artistic plating make this dish a showstopper.
• Fine Dining Made Simple: Easy-to-follow steps bring a restaurant-quality meal to your home.

Pairing Suggestions

Pair Rack of Lamb with Mint Gremolata with a bold Cabernet Sauvignon or Malbec to complement the lamb’s richness. For a non-alcoholic option, try sparkling water with a splash of pomegranate juice.

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