Ingredients for Minted Lemon Lamb
- ½ cup breadcrumbs
- Fresh Lemon Rind
- Of Fresh Mint
- Dried Rosemary Leaves
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1-2 tablespoons lemon juice (plus more for sauce)
- 4 lamb cutlets (about 1 inch thick)
- 1 tablespoon butter
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How to Make Minted Lemon Lamb
- Preheat oven to 180°C (350°F).
- Prepare the breadcrumb mixture: In a bowl, combine ½ cup breadcrumbs, zest of 1 lemon, ¼ cup chopped fresh mint, 1 tablespoon chopped fresh rosemary, 1 tablespoon sugar, and 2 tablespoons olive oil. Add 1-2 tablespoons of lemon juice to bind the mixture.
- Trim excess fat from lamb racks.
- Pat the breadcrumb mixture firmly onto the back of each lamb cutlet.
- Place the cutlets on a rack set over a baking dish. Bake for 25-35 minutes, depending on desired doneness. Use a meat thermometer to ensure the lamb reaches your preferred internal temperature (135°F for medium-rare, 145°F for medium).
- Let the lamb rest for 5-10 minutes before serving.
- While the lamb rests, prepare the Lemon Mint Sauce: Combine ½ cup chicken or lamb stock, ¼ cup chopped fresh mint, 2 tablespoons lemon juice, and 1 tablespoon butter in a saucepan. Stir constantly over medium heat until the mixture boils and slightly thickens (about 5-7 minutes).
- Serve the Minted Lemon Lamb with the Lemon Mint Sauce, a side of Greek feta salad (recipe not included), and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
11g
Fat
128g
Carbs
7g
