We thank Chef Charles, Vis a Vis Restaurant – Brighton Beach, New York for sending us this gorgeous and delicious recipe for our site. If you haven’t finalized your holiday dinner menu yet, consider adding this to the list!
“This is one of my closely guarded favorite recipes. The Lamb comes out so delicious and flavorful and is always a crowd pleaser” – Chef Charles
Herb and Spice Crusted Rack of Lamb with Mint Chutney
2 Racks of French cut lamb
- 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
- 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.
Vis a Vis is a modern, upscale restaurant and lounge offering Global Contemporary Cuisine rooted in French techniques. Combining neighborhood hospitality in an elegant atmosphere, Vis a Vis sets the new standard for high-energy dining, where patrons can enjoy a luxurious meal and stay after hours to enjoy the lounge, which offers specialty cocktails, beers on tap, an extensive wine list and a line-up of world-famous DJ’s.
At the helm of the sleek eatery is Chef Charles, a multi award-winning chef and culinary artist hailing from the beautiful island of Sri Lanka. Chef Charles won first place in the Brooklyn Curry Experiment competition, as well as the 2012 National Food Experiment, which was sponsored by the Brooklyn Brewery.
Copyright 2010: Chef Charles Disanayake, All Rights Reserved