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Mint-Crusted Rack of Lamb Recipe - Easter Special! Mint Crust Rack of Lamb with Honey Vinaigrette
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- Опубліковано 19 сер 2024
- Learn how to make a Mint-Crusted Rack of Lamb with Honey Vinaigrette Recipe! - Visit foodwishes.blog... for over 675 additional original video recipes! I hope you enjoy this Mint-Crusted Rack of Lamb Easter Special!
Check out the recipe: www.allrecipes.com/Recipe/221005/Mint-Crusted-Rack-of-Lamb/
Am I the Jon Hamm of my rack of lamb? Had you not come into your full stride yet Or did I miss it?
Thank you Chef John for all your help. I am going to make this for my wife soon.
I'm making this Sunday. Rack of lamb, garlic roasted new potatoes, fresh asparagus, parker house rolls with herb butter and a lemon blueberrry tart! I can't wait! Enjoy your holiday everyone!
just made this, it was delicious. I added a few pistachio nuts to the crust.. YummerS
I was just thinking some kind of nuts would be good in the crust and pistachios sound like they would be ideal for that.
I was looking for two separate individual completely different recipes on the Internet, and each time I ended up on food wishes with the perfect recipe! And as always enjoy….
The colour of the mint crumb when you are putting it on the lamb is amazing. This looks great. I find that all roasted or fried red meat is best medium rare. Even for a good steak, rare is less juicy and too soft. The heavy sear you can get on the slight extra time for medium rare also makes it so much more flavourful.
I would like a red wine jus with this lamb... but this is a great, fresh and tasty recipe. Making it this weekend for sure. Thanks @foodwishes you never disappoint!
I do sometimes!
That looks AMAZING!! I really wish you had been one of the mentors in the next chef program .. I would have loved the opportunity to chat to you. Another great dish John :)
Exactly!
looks delicious and the colors green/pink are easter-appropriate!
omg first time im lucky enough to watch a vid by chef john while he might still be online!
wonder what i could say to get him to give me one of his rude comments and make my day!
love u chef
WOW. These look amazing. I can hardly wait to try this recipe. Thank you for posting it.
The best recipe! Thank you so much!
This is fabulous. I will definitely be making this as I love both lamb and mint.
Yes. Yes he is.
If I understand correctly, the meat we bring home to cook is already mostly bloodless, and the 'blood' in a rare / medium-rare serving of meat is actually just fat and myoglobin from the muscles breaking down in the cooking process.
So, it's just meat juice. Tasty, tasty meat juice.
Greaaaaaaat.. the wife and children loved it.
I don't know if I can allow myself to try another recipe when I have a bother rack at hand .
Just made this, it was delicious! Thanks chef
Thanks again Chef John, made this for my mom last night for mothers day. It was awesome.
"Frenching... Not as fun as it sounds." lol. That's why I love you! Well... One of many reasons. =)
Neat, i get to set the foundation for future comments.
chef john is the man.
Wow , similar to my crusted Lamb chops ! I will try yours !!! Thank you ...
I wish I liked lamb, because this looks incredible!
Really cool the way you kept the color in the mint!
That lamb looks absolutely delicious.
It doesn't matter what other people think, as long as you're happy with the result and it tastes good, you're fine.
I'm salivating so much...
That looks to die for!
Oh lordy. It's my birthday today and I feel Chef John posted this especially for me because I can't take my eyes of the video. Looks deee-licious!
this is just too good- i love your vids. you are informative and concise and your camera is awesome-the lighting is perfect
Oooo saving. Looks impressively difficult but is impressively easy...
Marvelous receipe, I’ll definitely do this one again. Thanks Chef John
I would eat that for Breakfast tomorrow 😊
Well tonight I’m doing this for our staff party of 31 people. Fantastic instructions. Thank you
looks great chef
Lamb is a favorite of mine!
Can't wait to make this for my boyfriend! :))) Looks soooo good.
Okay, you did it to me again!!! I just got home from work and your vid was the first one I viewed. Did I mention that I was hungry and tired. I have no lamb in the house, BUT tomorrow, I will get some for Easter Sunday. As always, thank you for showing us how to cook.
p.s. I am still waiting for your city-to-city cooking show. :)
You take the best money shots of food
I made this also. came out great!!
just to add on I checked the internal temperature about 160°F came out perfect, about medium. also make sure your cheese is finely grated if it's too big the crumbs Fall Apart. and let me tell you if you're not a big mustard fan just use honey mustard to glue the crumbs on I think Dijon is too strong.
I made this and it was sooooo good!
Putting mint in a boiling water is tea in Morocco, only add sugar and there you have it. A super healthy tea.
Actually your recipe is quite delicious too.
That looks so yummy I am getting hungry and excited for Easter!
Totally gonna adapt this for my grill this weekend.
Chef Jon, just so you know, I HAVE to watch this video at least once everyday specifically at bed time. Thank you for adding to my OCD!
Ye love u chef john
I'm having the urge to cook this.... and it's 1 A.M. LOL!
yes. yes he is
they taste good
I feel am not doing justice ti myself by sitting here watching you cutting that beautiful piece and you will eat it. I cant even taste. I will try it
This looks beautiful!
its not blood and if you never had a middle steak try it, its taste much better than well
i was drooling the whole time haha
You are an amazing cook!!! I LOVE your voice also!!! I'm always wow'd by every video!
Damn, I'm drooling. I LOVE lamb!
This looks good.
I might have to try it.
I'm always a little afraid to cook lamb because it's a little pricey and not that much cheaper in the grocer than just going out to a restaurant (where it'll be prepared by someone who knows what they're doing).
But, like I said, you've almost made me think I can do this. :)
So can I come over for the day? I'll do all the dishes!!! Lol
That makes this dish awesome
Great recipe, Thanks
it really does!
697 videos!! thanks chef
No. But even if I did, it would be too hard to get a reservation.
Wow, great video John. This looks like it turned out perfect, gotta try this!
It"s in the oven :) Thank you Chef John 👍
First time making Lamb Rack 😁
Darn just seen your Korean BQ Rack of Lamb from the corner of my eye, looks also realy Yamy !! Next time :)
Love the mint in the crust. I really don't like the jelly either. Great work as always!
Damn, this looks good.
good point!
you sure like cayenne pepper a lot but i dont blame ya its a very good spice still nice recepie cant wait to try this
-Ruben-
You cannot imagine how excited I was when I saw you posted a new vid xD i
Looks and sounds great. Nice video and clear instructions. Couldnt ask for more other than having some lamb right now to eat :)
Amazing! so much flavors I like it thanx :)
Good luck !
I really appreciate this video as I've been wanting to try cooking lamb. I love to eat it but have never made it. I'm also stealing your idea for dinner tonight to make an herbed crumb coating for fish :-)
I've noticed that after watching Chef John's videos for about 4 months, I add cayenne to EVERYTHING. lol
Chef John is bought and paid for by Big Cayenne. Follow the money, open your eyes!
to keep the color of it, no it only boils so quick that it's impossible to loose any flavor :) he says it in the video as well
john can't you make some more pasta, I just love your pastas they look so delicious!
Looks very good!!
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rack of lamb (1.25 pounds)
salt, pepper, and vegetable oil
sear meat
Crumbs:
1/2 cup mint, blanched, squeezed dry
1 clove garlic, sliced
1 tbsp olive oil
1/4 cup plain breadcrumbs
cayenne, salt, and pepper to taste
1 tbsp Parmigiano-Reggiano cheese
Mustard mixture:
2 tablespoons Dijon mustard
parsley
1 tsp honey
Honey vinaigrette:
1 tsp honey
1 tbsp rice vinegar
1 tbsp extra virgin olive oil
1/2 tsp Dijon mustard
salt and pepper
400'F for 20 minutes for medium-rare (130)
25 minutes for medium (135-140)
awesome
rosemary might be quite nice! its a typical paring with lamb!
cayenne:) of course:)
holy yummyness! Thanks for this-looks amazing!
Watching this makes me hungry haha
i thought you are a chef, but you are a toturer !! lol
Baller move, Chef John, serving mint-crusted rack of lamb with tater tots :)
that membrane is the silverskin he was talking about in teh video! he expains why he didnt remove it, but its yoru perogative if you'd like to! as he likes to say, you are the boss fo yoru food!
That awakward moment whrn Chef John says to divide the racks equally but he cuts it 3 and 5 bones instead of 4 and 4 bones.
realy nice , an i love your whow becuase its about cooking and about the ingreadients , not about you , we see whats happening from upclose , aswesome
The last shot of chef john cutting the meat.... Dear lord... *q*
amazinggg
Totally use that mint water for something like toner or add some essential oil and have some room spray
ikr
if cayenne ever left this earth chef john would go crazy!!..hahaha
notes for personal use- try the mint breadcrumbs on salmon
miss my lamb! just ate it!
i always watch these videos when i get home and i get so damn hungry then i go have dinner and its just rice and soy sauce
can you please tell us what you serve on the side of the plate?? it makes the lamb look soooo much better!!!
Ok I made this for my bf, WOW! It was so so good! Better then Roy’s!