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Rack of lamb with mint gremolata crust

Time 55 minutes
Yields Serves 4
Rack of lamb with mint gremolata crust
1

Heat the oven to 450 degrees. Season the lamb with salt and pepper and let it rest until it reaches room temperature, about 30 minutes. Place in a roasting pan and roast for about 20 to 25 minutes for medium-rare.

2

When the lamb has cooked for about 15 minutes, mince the mint, garlic and lemon zest until very fine, almost a paste. Fresh mint will discolor almost immediately, so do this at the last minute, about 5 minutes before you’ll use it.

3

Spread the mint gremolata over the rack of lamb and return to the oven for the final 5 minutes.

4

Remove the rack and let it rest under a foil tent for about 10 minutes. Cut it into chops and serve, two chops per person.

Use a zester (not a microplane style) or a vegetable peeler (peel and then finely chop the lemon peel) for the right consistency.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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