Description
As far as mint sauces go, I love experimenting with new ideas, especially around Easter time, and I really liked how this came out. The combination of the sweet-savory sauce and the Dijon crumb crust complemented the lamb perfectly.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 lemon, zested and juiced
- 1 lemon, juiced
- ¼ cup water
- 2 tablespoons honey
- salt and cayenne pepper to taste
- ¼ cup freshly sliced mint leaves
- 1 (8 bone) rack of lamb, fully trimmed
- kosher salt to taste
- freshly ground black pepper to taste
- cayenne pepper to taste
- 2 tablespoons Dijon mustard
- 1 tablespoon finely minced green onions
- ¼ cup fine plain bread crumbs
- 2 tablespoons melted butter
- ¼ teaspoon salt
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4