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Mint and Garlic Crusted Lamb Rack with Pan Sauce

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45 min

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2

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Lamb

Try Butcherbox

All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 package ButcherBox Lamb Rack

    thawed and thoroughly dried

  • ½ cup chopped fresh mint

  • 2 tablespoons chopped fresh rosemary

  • 2 cloves garlic

    minced

  • ¼ cup Dijon mustard

  • 2 teaspoons kosher salt

    plus more to taste

  • 1 teaspoon ground black pepper

  • 1 tablespoon unsalted butter

  • 1 tablespoon cooking oil

    (we like avocado oil)

  • 1 cup fortified wine

    Port, Maderia or Marsala

  • ½ cup water

  • ounces demi-glace

    (see note)

Step By Step

Instructions

1
Preheat oven to 375°F. Bring the lamb out of the refrigerator.
2
Combine mint, rosemary, garlic, mustard, salt, and pepper together in a small bowl for the rub. Taste and adjust seasoning.
3
Evenly spread rub all over lamb rack.
4
Preheat a cast-iron skillet (or oven-safe sauté pan) on stovetop over medium heat. Add butter and cooking oil to hot pan. Sear all sides of lamb rack for 2-3 minutes per side.
5
Place pan in oven and roast for 25-30 minutes.
6
Once lamb is finished, remove from pan and place on a dish. While the lamb rests, create the pan sauce.
7
Deglaze skillet with fortified wine. Reduce by half on medium-low heat, stirring occasionally.
8
Add demi-glace and water. Bring to a boil then reduce heat to low and let simmer for 5-8 minutes.
9
Slice lamb rack and serve with pan sauce. Enjoy!

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.