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Rack of Lamb on Mint Salad

Pair With: Wine Spots Napa Valley Cabernet Sauvignon


Serves: 6

  • 3 6-rib racks of lamb - bones frenched
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 1 Tbsp orange zest
  • Salt and Pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 Tbsp fresh lemon juice
  • 1 large clove garlic, minced
  • 1/4 cup olive oil
  • 1 pound baby arugula, washed, dryed
  • 1 cup fresh mint leaves, washed
  • 1/2 cup sliced toasted almonds
  • 4 ounce mandarin oranges, drained

  • Instructions

    For marinade combine soy sauce, vinegar and orange zest. Combine marinade and lamb racks and marinate at room temperature for 1-2 hours.

    Preheat oven to 450F. Remove racks and pat dry and season with salt and pepper. Brown the racks on all sides in a large skillet, one at a time.

    Move racks to large rimmed baking sheet. Cook for 15 minutes until med-rare. Cover with foil and let rest for 5 minutes before slicing.

    In meantime emulsify cumin, coriander, lemon juice, garlic and olive oil. Toss with mint and arugula.

    Spread greens on a serving platter. Top with sliced lamb almonds and mandarin slices.