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Ingredients

• ✓ rack of lamb
• black pepper
• salt
• mustard
• honey
• rice vinegar
• olive oil
• vegetable oil
• honey
• dijon mustard
• parmesan cheese
• cayenne pepper
• black pepper
• salt
• bread crumb
• olive oil
• garlic
• mint

Instructions

1. 1 For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.
2. 2 Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.
3. 3 Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
4. 4 Combine Dijon mustard and honey in a small bowl and set aside.
5. 5 Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.
6. 6 Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C).
7. 7 Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.
8. 8 Just before serving, drizzle the vinaigrette evenly over the lamb.

By John Mitzewich

Ingredients

• ✓ rack of lamb
• shallot
• arugula
• mint leaves
• flat-leaf parsley
• olive oil
• kosher salt
• black pepper
• fingerling potato
• baby carrot
• red wine vinegar
• red pepper

Instructions

1. 1 Place 2 shallot halves in a mini food processor. Pulse until coarsely chopped, about three 1-second pulses. Add arugula, mint, and parsley; pulse until herbs are chopped, about five 1-second pulses. Transfer 1/2 of the herb mixture to a small bowl. Reserve remaining herb mixture for serving.
2. 2 Stir 4 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper into the bowl with the herb mixture; rub all over meaty parts of lamb. Prop the two lamb racks up together on a plate by placing the meaty ends on the surface with the bones upright, interlacing the bones so they rest against each other. Let sit at room temperature for 1 hour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C) with racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil.
4. 4 Meanwhile, toss potatoes, carrots, and remaining shallot halves with 2 tablespoons olive oil, 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl. Arrange in an even layer on the prepared baking sheets.
5. 5 Roast vegetables in the preheated oven until beginning to brown and almost tender, about 15 minutes. Remove from the oven and combine onto one baking sheet. Set aside until ready to use. Do not turn the oven off.
6. 6 Once lamb has marinated, place lamb racks onto the empty baking sheet.
7. 7 Roast in the preheated oven for 10 minutes. Rotate the pan, scatter the roasted vegetables around the lamb, and continue to cook until a thermometer inserted into the thickest part of the lamb reads 125 degrees F (52 degrees C), 10 to 15 minutes longer. Remove from the oven and let rest for 10 minutes before slicing.
8. 8 Stir remaining 3 tablespoons olive oil, vinegar, red pepper, and remaining 1/2 teaspoon salt into the reserved herb mixture. Drizzle over lamb and vegetables.

By TheOtherJuliaGulia

Ingredients

• ✓ rack of lamb
• olive oil
• grainy mustard
• lemon
• garlic
• oregano
• salt
• black pepper

Instructions

1. 1 Combine olive oil, mustard, lemon juice, garlic, oregano, salt, and black pepper in a small bowl.
2. 2 Place whole lamb rack into a large resealable plastic bag; add mustard marinade. Massage to coat lamb with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 3 to 6 hours.
3. 3 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
4. 4 Remove lamb from marinade; discard excess marinade. Wrap exposed bones with aluminum foil to prevent burning and flaking.
5. 5 Sear briefly on the preheated grill over direct heat just until a dark brown crust starts to form, about 3 minutes. Be careful it doesn't burn. Flip and sear the other side.
6. 6 Move lamb to indirect heat; close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium-rare, 15 to 20 minutes.
7. 7 Transfer lamb to a serving dish; cover with aluminum foil and rest for 5 minutes. Remove all foil; cut lamb rack into chops.

By daniellev14

Ingredients

• ✓ rack of lamb
• green onion
• soy sauce
• rice vinegar
• garlic
• gochujang
• brown sugar
• sesame oil
• salt

Instructions

1. 1 Combine green onions, soy sauce, rice vinegar, garlic, gochujang, brown sugar, sesame oil, and 1 teaspoon kosher salt in a medium bowl; whisk until marinade is well combined.
2. 2 Cut a slash about 1 1/2 inches deep between each lamb rack's rib bone, stopping above the loin. Transfer racks to a large resealable plastic bag. Place the bag in a large bowl; pour marinade into the bag. Seal the bag and massage marinade onto lamb. Allow to marinate in the refrigerator for 8 hours to overnight, turning once or twice.
3. 3 Preheat an outdoor grill to 350 degrees F (175 degrees C).
4. 4 Remove lamb racks to a plate and return marinade to the refrigerator. Use paper towels to blot off excess moisture from the fatty side of lamb. Season the top with kosher salt.
5. 5 Cook lamb racks, fat-side down, on the preheated grill until browned, 7 to 8 minutes. Flip and continue cooking until an instant-read thermometer inserted into the meat reads 125 degrees F (52 degrees C), 12 to 15 minutes more. Transfer lamb to a platter and let rest for 10 minutes.
6. 6 Pour reserved marinade into a small saucepan over medium-high heat and bring to a boil. Cook until reduced to a glaze, 1 to 2 minutes.
7. 7 Brush glaze over lamb, then cut each rack between the bones to serve.

By John Mitzewich

Ingredients

• ✓ rack of lamb
• panko bread crumb
• parsley
• olive oil
• garlic
• mint
• rosemary
• kosher salt
• lemon zest
• black pepper
• dijon mustard

Instructions

1. 1 Gather ingredients.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and place a wire rack on top.
3. 3 Combine bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, 1/4 teaspoon salt, and lemon zest in the bowl of a food processor. Process until well combined, about 45 seconds. Transfer to a shallow dish and set aside.
4. 4 Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high. Pat lamb dry with paper towels. Season with black pepper and remaining 1/2 teaspoon salt.
5. 5 Add lamb to skillet and cook until browned on all sides, 4 to 5 minutes total.
6. 6 Brush the lamb with mustard, then dip and roll into prepared bread crumb mixture to coat, pressing gently to adhere.
7. 7 Place lamb on the prepared rack, meat side up, with the bones pointed towards the middle of the rack.
8. 8 Roast in the preheated oven until an instant-read thermometer registers 125 degrees F (52 degrees C) for medium-rare, about 20 minutes, or to desired degree of doneness. Tent loosely with foil and let rest for 10 minutes before slicing in between the bones. Serve immediately.

By Nicole Hopper

Ingredients

• ✓ rack of lamb
• salt
• black pepper
• vegetable oil
• dijon mustard
• rosemary
• cinnamon
• cumin
• shallot
• salt
• blueberry
• red wine
• black pepper
• balsamic vinegar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
3. 3 Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
4. 4 Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
5. 5 Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
6. 6 Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
7. 7 Remove lamb to a cutting board to rest about 5 minutes.
8. 8 Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
9. 9 Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.

By John Mitzewich