Roast Rack of Lamb with vinegar mint pan sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 330.7
  • Total Fat: 17.9 g
  • Cholesterol: 137.1 mg
  • Sodium: 624.4 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 34.1 g

View full nutritional breakdown of Roast Rack of Lamb with vinegar mint pan sauce calories by ingredient


Perfect Recipes for Entertaining by Pam Anderson Perfect Recipes for Entertaining by Pam Anderson
Number of Servings: 4


    1/4 c chix broth
    1/4 c rice wine vinegar
    1 tbsp mint jelly
    1 (8) rib rack of lamb, trimmed (about 1.5 lbs)
    salt and pepper to taste
    1 tsp sugar
    2 tbsp chopped fresh mint
    1 tbsp butter


Adjust rack to middle position and heat oven to 450 degrees.

Heat 10 inch ovenproof skillet over medium heat. Meanwhile, mix broth, vinegar, and jelly in a Pyrex measuring cup or microwave safte bowl. Lightly sprinkle lamb with salt and pepper, then sprinkle with sugar.

Increase heat under pan to high (turn on exhaust fan). After 1 to 2 minutes, add lamb to skillet, fat side down, and sear, for about 1 minute. Turn lamb over and sear meaty section of bone side. Finally stand lamb up and seary meaty bottom, about another minute. Transfer lamb to a platter.

Drain fat from pan and set pan over medium high heat. Add broth mixture and boil until reduced by half, about 3 minutes. Return liquid to cup or bowl.

Place a small wire rack in skillet and set lamb on rack. Place skillet in oven and roast until an instant read thermometer instered from one end deep into meatty portion registers about 130 degrees, 20 to 25 minutes. Let lamb rest for about 5 minutes; the internal tempature rice 5 to 10 degrees and lamb will be medium-rare to medium.

While lamb rests, heat sauce in microwave until very hot, about 45 seconds. Whisk in mint and butter.

Slice rack into chops and arrange on plates. Spoon over sauce and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user YA_YAYA.