Rack of Lamb
with Mint Sauce

Source: William Sonoma Website
SERVERS: 4
PREP TIME: ~150 min
COOKING TIME:  ~35 min
Optional: Server with Steamed Asparagus

Notes:
A tender herb, mint loses most of its vibrant flavor when dried; whenever possible, use it fresh. The herb labeled "mint" in the supermarket will be either peppermint or spearmint. Of the two, peppermint has the sharper flavor.

To store fresh mint, trim off the bottoms of the stems and place the sprigs in a glass of water. Cover the mint loosely with a plastic bag and store in the refrigerator for up to 1 week. (This storage method also works well for parsley and cilantro.)

Instructions

• In a small bowl, combine the brown sugar, pepper, cardamom and cinnamon and stir to blend.
• Rub the racks of lamb all over with the spice rub.
• Put the lamb on a plate, cover, and let stand at room temperature for at least 30 minutes or up to 2 hours.

• Preheat an oven to 475°F.
• Place the racks of lamb, standing up, in an oiled roasting pan just large enough to hold them comfortably.
• Roast for 10 minutes.
• Reduce the oven temperature to 375°F and continue roasting the lamb until an instant-read thermometer inserted into the rack, away from the bone, registers 125°F for very rare to rare, about 15 minutes.
• Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Meanwhile, make the mint sauce:
• In a blender or mini food processor, combine the mint, confectioners' sugar and vinegar and process until the mint is minced.
• Spoon into a small glass bowl. Set aside.

• Cut the lamb into individual rib chops and arrange on warmed plates.
• Serve hot, drizzled with the mint sauce.

Ingredient List

For the Spice Rub:

• 2 Tbs. firmly packed dark brown sugar
• 1/2 tsp. freshly ground pepper
• 1 Tbs. ground cardamom
• 1/2 tsp. ground cinnamon

• 1/2 cup packed fresh mint leaves
• 2 Tbs. confectioners' sugar
• 1/3 cup cider vinegar or rice wine vinegar

Rack of Lamb

• 2 racks of lamb, each with 7 or 8 ribs, 1 1/2 to 1 3/4 lbs. total