Rack of Lamb with Fresh Mint Sauce

Ingredients

• 2 about 1 3/4 - 2 lbs each; rib or loin chops racks of lamb, well-trimmed
• ¼ cup marinade brandy
• ¼ tsp marinade dried oregano, crumbled
• ½ tsp marinade salt, or to taste
• ¼ cup marinade flour
• 1 marinade egg lightly beaten with 1 tablespoon milk or half and half
• ½ tsp marinade dried thyme, crumbled
• ¼ tsp marinade dried basil, crumbled
• ¼ tsp marinade freshly ground pepper
• 1 cup marinade dry bread crumbs
• ½ cup sauce olive oil
• 7 sauce; 6-8 fresh mint leaves
• ¼ tsp sauce freshly ground pepper
• ½ cup sauce red wine vinegar
• ½ tsp sauce salt, or to taste

Method

1. Place the lamb in a shallow dish. Combine the marinade ingredients together and pour over the lamb; cover and marinate at room temperature for 2-3 hours or in the refrigerator overnight. Bring to room temperature before cooking.
2. Preheat the oven to 450 degrees.
3. Dip the lamb in flour, shaking off the excess, then dip in the egg mixture and finally roll in the bread crumbs, coating evenly.
4. Bake the lamb, fat side up, for 30-35 minutes or until the top is crusty and golden brown (the meat will be medium rare).
5. While the meat is cooking, combine the ingredients for the sauce in a blender or food processor and process until just smooth but with the mint in chunky pieces.
6. Carve the lamb into chops and serve hot with the sauce on the side.

Notes

An elegant dinner dish by Laurie Burrows Grad (Hour Magazine). Accompaniments: potatoes boiled in jackets and tomatoes filled with peas. If fresh mint is unavailable use mint jelly as an accompaniment. Have the butcher cut through the bone connecting the ribs so the chops can be easily cut after roasting.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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