Herb and Spice Crusted Rack of Lamb with Mint Chutney

Ingredients

2 Racks of French cut lamb

Marinade

• 1/2 cup olive oil
• 1/4 cup finely chopped Rosemary
• 1/4 cup good quality aged Balsamic Vinegar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup finely chopped fresh parsley leaves
• 1 tablespoon minced garlic cloves
• 2 teaspoons grated lemon zest

Herb and Spice Crust

• 2 tablespoons fine chopped fresh rosemary and thyme
• 2 tablespoons Panko Bread Crumbs
• 2 teaspoons toasted ground cumin
• 2 teaspoons toasted ground coriander
• 1-teaspoon kosher salt
• 1-teaspoon black pepper

Mint Chutney

• 1 cup Olive Oil
• 1/4 cup Lemon Juice
• 2 Green Chilies Deseeded
• 1 cup Onion, diced
• 5 cups Packed White Sugar
• Salt and pepper to taste

The Marinade: Blend ingredients in a food processor until finely minced.

The Mint Chutney: Blend all the ingredients in a blender until you get a beautiful thick dark green chutney add more sugar, salt or pepper according to taste if needed.

Season the Lamb racks with salt and pepper and pan sear all sides of the lamb especially the fatty side. Once it has a nice light golden crust place the racks in a roasting pan, fatty side up. And brush with marinade and roast the lamb for 8-10 minutes

The Spiced Herb Crust: Meanwhile, Make the crust by mixing all of the crust ingredients in a bowl and set aside. Take the lamb out of the oven and drizzle with the melted butter and press the spiced herb crust mixture on top of the meat and return immediately to the oven and roast for another 8-10 minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 10 minutes in a warm place, you can cut them in chops or cut the meat from the whole rack close as possible to the bones and place back the entire boneless fillet back on the rack (like a reconstructed rack of lamb) and serve for added presentation value. Serve with fresh long sprigs of Rosemary and Lemon Wedges as garnish along with the Mint Chutney. Suggested Accompaniments: Rice Pilaf or a Mediterranean Cous Cous and a Cucumber, Tomato, Onion & Mint Salad.