ALMOND MINT CRUSTED RACK OF LAMB
RECIPE TYPE
Holiday, Lamb
SERVES
6 to 8 (about 2 rib portions each)
Prep: 15 min
Cook: 5 min
Roast: 20 min
Ingredients
3/4 cup lightly packed fresh Longo’s Organic Mint Leaves
1/3 cup Longo’s Panko Bread Crumbs
1/4 cup Longo’s Sliced Almonds
2 tsp finely grated lemon zest
1/2 tsp Longo’s Essentials Paprika
1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
2 racks Ontario lamb (about 8 ribs or 750g each)
1/2 tsp each salt and pepper
1 Longo’s Enriched Coop Large Egg (yolk only)
2 tsp Longo’s Honey Dijon Mustard or Dijon Mustard
Pepper-Mint Jelly:
1/2 cup Longo’s Red Pepper Jelly
2 tsp Longo’s Curato Red Wine Vinegar
1/4 cup finely chopped fresh Longo’s Organic Mint
Directions
Pepper-Mint Jelly: Melt jelly with vinegar in small saucepan or in microwave until fluid. Cool slightlyand stir in mint. Reserve at room temperature for up to 4 hours or refrigerate for up to 3 days.
Combine mint leaves, bread crumbs, almonds, lemon zest and paprika in food processor. Pulse until finely choppedand combined.
Meanwhile, heat oil in ovenproof skillet over medium heat. Season lamb racks with salt and pepper. Brown lamb racks, one at a time, and transfer to cutting board to cool slightly. Whisk together egg yolk and mustard in small bowl.
Brush egg yolk mixture over meat portions of lamb and coat with crumb mixture. Place lamb racks back in skillet, resting bones together so that they stand up. Roast in preheated 400°F oven for 20 to 25 minutes or until an instant read thermometer inserted into the thickest portion of meat registers 145°F; rest, tented with Longo’s Essentials Aluminum Foil, for 10 minutes.
Slice lamb between bones into 2 rib chops
NUTRITIONAL INFORMATION
Per serving: 480 calories
Protein 34g | Fibre 1g |
Fat 30g | Sugar 13g |
Carbs 17g | Sodium 290mg |
