Author Notes
I saw the most beautiful rack of lamb (Is that weird that I think a piece of meat is beautiful). We are addicted to our EGG® and this rack of lamb came out perfect! We were outside planing our Mums and I saw all of the mint growing so I decided to make a quick mint sauce. So yummy. I also roasted acorn squash (link recipe here) but I cut it i quarters. Amazing dinner!
This recipe also follows the paleo diet and is gluten free! Enjoy…
Note: You can quickly make this delicious mint sauce while your lamb is resting! —Cindy Anschutz
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Ingredients
- Ingredients for the Lamb
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2 1/2 tablespoons
dijon mustard
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2 tablespoons
fresh mint, chopped
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2
cloves garlic, minced
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1 teaspoon
onion powder
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1
8-10 - bone racks of lamb
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1 1/4 teaspoons
sea salt
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1/4 teaspoon
freshly ground pepper
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1/4 cup
olive oil
- Ingredients for the Mint Sauce
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1 cup
fresh mint, leaves removed from stem
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3/4 cup
olive oil
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2 tablespoons
white-wine vinegar
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1
lemon juiced, 1 tablespoon
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1 teaspoon
sea salt
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1/2 teaspoon
freshly ground pepper
Directions
- Ingredients for the Lamb
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In a small bowl combine dijon mustard, mint, garlic and onion powder.
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Take lamb and season both sides with salt and pepper then coat both sides with dijon mustard and garlic mixture then coat with herbs. Put into a large sealable bag and pour in olive oil. Seal and rub oil around the lamb. Place in a bowl (to prevent any leaks) and refrigerate for at least 3 hours.
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When ready to use remove from refrigerator and let come to room temperature 30 minutes before ready to prepare. This is a great time to heat The a EGG® to 500 degrees.
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Take lamb out of bag and set on a platter – cover the bones with foil (to prevent from burning and having a better presentation). Bring to the EGG® and place in the middle of the grate over the direct heat.
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Close the lid and let grill for 7 minutes. Flip for another 5 minutes. Remove from EGG® and tent for 10 minutes.
- Ingredients for the Mint Sauce
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Add all ingredients in your blender and combine weill. Store in refrigerator until ready to enjoy!
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Note:This will save well in your refrigerator for 1 month in a sealed container.
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