The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
When it comes to a fancy feast, rack of lamb is king. Tender, juicy and rich in flavor, lamb is a meat lover’s paradise. This rack of lamb is frenched, which means you’ll be feasting with both your stomach and your eyes!
Unlike a traditional rack of lamb, a frenched rack of lamb has the fat and meat removed from the bone, creating a beautiful presentation. A clean bone also provides a convenient built-in handle, because who doesn’t love meat on a stick?! Frenching a rack of lamb takes some practice, but as always, Heinen’s has our backs! They carry a beautiful assortment of lamb products, including frenched racks of lamb that are expertly carved and ready for your next meal.
Mint is lamb’s best flavorful friend, but mint jelly has always rubbed me the wrong way. The mint flavor is too robust and often reminds me of toothpaste! That being said, I decided to create a verde sauce with hints of mint that don’t overpower the sauce or the lamb. This sauce features sumo oranges and pomegranate seeds for a touch of spring. I like using sumo oranges in because they are seedless and very sweet. I don’t mean to brag, but this sauce is out of control good! Served on tacos, burgers or steak, it will surely add a unique kick!
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For the Roasted Rack of Lamb
- 1 frenched rack of lamb
- 4 Tbsp. butter
- 1 sprig rosemary
For the Marinade
- 2 Tbsp. olive oil
- 1 Tbsp. rosemary, chopped
- 1 Tbsp. parsley, chopped
- 3 garlic cloves, minced
- Zest of 1 sumo orange
- 1 tsp. salt
- 1/2 tsp. pepper
- Pinch of red chili flakes
For the Pomegranate Mint Verde Sauce
- 1 cup basil
- 3/4 cup parsley
- 1/2 cup mint
- 1 garlic clove
- Zest of 1/2 a sumo orange
- 2 Tbsp. (3 slices) sumo orange
- 1/2 Tbsp. Heinen's organic capers
- 1/2 Tbsp. red wine vinegar
- 1 tsp. yellow mustard
- 4 Tbsp. olive oil
- 1/4 tsp. salt
- 2 Tbsp. pomegranate seeds
- Remove the rack of lamb from the packaging and pat it dry with paper towels.
- In a small bowl, mix together all of the ingredients for the marinade. Rub the marinade all over the lamb. Place the lamb inside of a large plastic bag (this makes for easy cleanup) and place the bag in the refrigerator overnight, or for up to 24 hours.
- Remove the lamb from the refrigerator one hour before cooking.
- Warm a cast iron or oven-safe skillet over medium heat and preheat the oven to 400°F. Once the pan is hot, sear each side of the lamb until a nice crust forms, about 3 minutes per side. Searing will keep all of the delicious juices locked inside the meat. Once seared, wrap small pieces of foil around each bone. This will keep the bones nice and white, making for a better presentation.
- After all sides have been seared, place the lamb in the skillet and place the skillet in the preheated oven. Cook for 15 minutes per pound for a medium-rare finish. Once the lamb has reached an internal temperature of 145°F, remove it from the oven, add the butter and rosemary sprig and baste the lamb. After the lamb is basted, transfer it to a cooling rack or cutting board. Remove the foil from the bones. Wait 10 minutes before slicing.
- While the rack of lamb is resting, make the Pomegranate Mint Verde Sauce. Place all of the verde ingredients, except for the pomegranate seeds, into a food processor, or use immersion blender. Blend until smooth, then mix in the pomegranate seeds.
- To serve, slice the lamb and top it with a generous Tbsp. of the Pomegranate Mint Verde Sauce. Roasted potatoes make a perfect side dish. Enjoy!