A Symphony of Flavors – Herb-Stuffed Rack of Lamb with Mint Sauce and Roasted Root Vegetables
This enchanting main course will transport you to a winter wonderland filled with warmth, love, and joy. The tender herb-stuffed rack of lamb is accompanied by a refreshing mint sauce, while the perfectly roasted root vegetables bring earthiness to each bite. A holiday feast that captures the essence of family and tradition in every spoonful, this dish will become an instant classic at your table.
Allergens
Wheat (from breadcrumbs)
Ingredients
- 1 rack of lamb (8 bones)
- 2 cups fresh breadcrumbs
- 1/4 cup chopped parsley
- 1/4 cup chopped rosemary
- 1/4 cup chopped sage
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/3 cup olive oil
- For the Mint Sauce:
- 2 cups fresh mint leaves, packed
- 1 cup sugar
- 1 cup white wine vinegar
- 1 cup water
- For the Roasted Root Vegetables:
- 4 pounds mixed root vegetables (carrots, parsnips, turnips, and beets), peeled and cut into chunks
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Fresh thyme sprigs
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine breadcrumbs, parsley, rosemary, sage, garlic, lemon zest, Parmesan cheese, salt, and pepper. Slowly drizzle in olive oil while stirring until the mixture is well combined and has a crumbly texture. Set aside.
- Make a horizontal cut along the fatty side of each bone, creating pockets for stuffing. Generously season the rack of lamb with salt and pepper. Carefully stuff each pocket with the herb mixture, pressing gently to ensure it stays in place. Tie the rack of lamb with butcher's twine to hold the shape.
- In a large oven safe skillet, sear the stuffed rack of lamb over medium high heat for 3 4 minutes per side until golden brown. Transfer the skillet to the preheated oven and roast for 20 25 minutes for medium rare, or until desired doneness is reached.
- To prepare the mint sauce, combine mint leaves, sugar, vinegar, and water in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the mixture through a fine mesh strainer into a clean bowl, discarding solids. Refrigerate until ready to serve.
- Toss the root vegetables with olive oil, salt, pepper, and fresh thyme sprigs. Spread them onto the prepared baking sheet and roast in the oven for 20 30 minutes or until tender and golden brown, stirring occasionally.
- Remove the rack of lamb from the oven and let it rest for 10 minutes before slicing and serving.
Chef’s Insight
To ensure even cooking, make sure to stuff and tie the rack of lamb carefully. Don't overstuff the pockets, as this can lead to uneven cooking.