Make the lamb- Whisk together garlic, mint, lemon zest, and juice, olive oil, 2 teas salt, and 1/4 teas pepper in medium bowl. Place lamb in large resealable plastic bag; add marinade and refridge overnight.
Let lamb stand at room temp. for 1 hour. Preheat oven to 400. Remove lamb from marinade, brush off any garlic or mint, and pat dry with paper towels. Discard marinade. Season lamb with salt and pepper. Heat safflower oil in a large oven-proof skillet over med. high heat. Add lamb; cook, flipping once, until browned, 2 to 3 min. per side. Transfer skillet to oven, cook until lamb registers approx. 145, 20 to 25 min. on thermometer for med-rare.
Meanwhile, make the caper mint sauce; pulse capers in food processor until roughly chopped. Add mint, lemon zest and juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to small bowl.
Transfer lamb to platter and coat racks with a third of the caper-mint sauce. Let rest for 20 min.. Cut lamb into chops, single or double thickness; transfer to serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce.
Serving
Suggestions
Garnish- lemon wedges, mint sprigs
Originally Submitted
4/27/2009
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