Herb-Crusted Rack of Lamb with Midnight Mojito Sauce

Difficulty: Medium

Heat Level: 5/5

Ingredients:

Lamb:

• • 1 rack of lamb, frenched (fat cap removed)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Midnight Mojito hot sauce (adjust to taste)

Herb Breading:

• • 1 cup panko breadcrumbs
  • 2 sprigs fresh mint (leaves only)
  • 2 sprigs fresh thyme (leaves only)
  • ½ cup fresh parsley (leaves only)
  • 3 cloves garlic

Preparation:

Prepare the Herb Breading:

1. • Remove the leaves from the mint and thyme sprigs.
   • Combine the panko breadcrumbs, mint, thyme, parsley, and garlic cloves in a food processor or blender.
   • Pulse until the mixture is finely chopped and evenly colored. If the mixture appears dry, add a drizzle of olive oil.

Prepare the Dijon-Mojito Glaze:

• • In a small bowl, whisk together the Dijon mustard and Midnight Mojito hot sauce. (A 2:1 ratio of mustard to hot sauce is recommended, but adjust to your spice preference.)

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Sear the Lamb:

1. • Heat a heavy-bottomed skillet or pan over medium-high heat.
   • Using a sharp knife, lightly score the fat side of the lamb rack in a crosshatch pattern.
   • Season the lamb generously with salt and pepper.
   • Add the olive oil to the hot pan. Sear the lamb on all sides until golden brown, about 2-3 minutes per side.

Apply the Glaze and Breading:

1. • Remove the lamb from the pan.
   • Brush the Dijon-Mojito glaze evenly over the seared lamb.
   • Immediately press the herb breading firmly onto the glazed lamb, ensuring it is fully coated.

Roast the Lamb:

1. • Place the lamb rack on a roasting pan or oven-safe dish.
   • Roast in the preheated oven until the desired internal temperature is reached. (For medium-rare, aim for 130-135°F (54-57°C), which typically takes 10-15 minutes.) Use a meat thermometer to ensure accuracy.

Rest and Serve:

• • Remove the lamb from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
  • Slice the rack into individual chops and serve immediately.
  • For an extra kick, provide additional Midnight Mojito hot sauce for dipping.