WHY THIS RECIPE WORKS Mint and lamb are a venerable flavor pairing— some might even say a bit old-fashioned—so we wanted to reinvigorate this classic in a new way. The simple stir-together mint relish, loaded with bright flavors, and the anise-spiced salt achieved this simply but effectively. To make this a company-worthy dish, we decided on rack of lamb. To prepare the racks, we frenched them (cleaned the rib bones of meat and fat) and also discovered that we needed to remove a second layer of fat to avoid a greasy finished dish. We slowly roasted the lamb in a low oven to ensure a uniformly rosy, juicy interior. To brown and crisp the exterior, we quickly seared the racks after roasting. We prefer the milder taste and bigger size of domestic lamb, but you may substitute imported lamb from New Zealand and Australia. Since imported racks are generally smaller, in step 1, season each rack with ½ teaspoon of the salt mixture and reduce the cooking time to 50 minutes to 1 hour 10 minutes. You can substitute ground fennel for the ground anise if you prefer.
Serves: 4 to 6
Total time: 2 hours 15 minutes
INGREDIENTS:
LAMB
- 2 (1¾-to 2-pound) racks of lamb, fat trimmed to ⅛ to ¼ inch and rib bones frenched
- Kosher salt
- 1 teaspoon ground anise
- 1 teaspoon vegetable oil
MINT-ALMOND RELISH
- ½ cup minced fresh mint
- ¼ cup sliced almonds, toasted and chopped fine ¼ cup extra-virgin olive oil
- 2 tablespoons red currant jelly
- 4 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- Salt and pepper
INSTRUCTIONS:
- For the lamb Adjust oven rack to middle position and heat oven to 250 degrees. Using sharp knife, cut slits ½ inch apart in crosshatch pattern in fat cap of lamb, being careful not to cut into meat. Combine 2 tablespoons salt and anise in bowl. Rub ¾ teaspoon salt mixture over entire surface of
each rack and into slits. Reserve remaining salt mixture. Place racks, bone side down, on wire rack set in rimmed baking sheet. Roast until lamb registers 130 to 135 degrees (for medium), about 1 hour 25 minutes. - For the mint-almond relish Meanwhile, combine all ingredients in bowl, seasoning with salt and pepper to taste. Let sit at room temperature for 1 hour.
- Heat oil in 12-inch skillet over high heat until just smoking. Place 1 rack, bone side up, in skillet and cook until well browned, 1 to 2 minutes. Transfer to carving board. Pour off all but 1 teaspoon fat from skillet and repeat browning with second rack. Tent racks with aluminum foil and let rest for 20 minutes. Cut between ribs to separate chops and sprinkle cut side of chops with ½ teaspoon salt mixture. Serve, passing mint-almond relish and remaining salt mixture separately.
