New Zealand Spring Rack of Lamb
Painted with tamarind glaze and crusted with Dijon mustard and rosemary mint pesto
Each month, one of our chefs selects a recipe for our newsletter recipients.
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This month Jack McCann, President, Executive Chef and International Caterer’s Association Chef of the Year, has chosen New Zealand Spring Rack of Lamb.
- 2, 10-12oz new Zealand lamb rack
- ¼ cup lea and Perrins Worcestershire sauce
- 2 tbsp. grey poupon mustard
- 4 sprigs fresh rosemary
- 4 sprigs fresh mint
- ¼ tsp Montreal steak seasoning
- 2 tbsp olive oil
Combine Worcestershire sauce, Montreal steak seasoning, and 1 tbsp olive oil. Marinate lamb for 12 hrs. Sear lamb racks in hot pan on all sides. Set aside. In a blender or food processor, blend together fresh rosemary leaves , mint leaves, Dijon mustard, and 1 tbsp olive oil to form a spreadable paste. Rub pesto on the outside of the lamb rack and place 375 degree oven for 20 minutes or an internal temperature of 135 degrees is reached. Let rest for ten minutes and slice into individual chops and serve.
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