Rack of Lamb with Mint Sauce
For the spice rub:
- 2 Tbs. firmly packed dark brown sugar
- 1⁄2 tsp. freshly ground pepper
- 1 Tbs. ground cardamom
- 1⁄2 tsp. ground cinnamon
2 racks of lamb, each with 7 or 8 ribs, 1 1⁄2 to
1 3⁄4 lb. total
For the mint sauce:
- 1⁄2 cup packed fresh mint leaves
- 2 Tbs. confectioners' sugar
- 1⁄3 cup cider vinegar or rice wine vinegar
Rub the racks of lamb all over with the spice rub. Put the lamb on a plate, cover, and let stand at room temperature for at least 30 minutes or up to 2 hours.
Preheat an oven to 475°F.
Place the racks of lamb in an oiled roasting pan just large enough to hold them comfortably. Roast for 10 minutes. Reduce the oven temperature to 375°F and continue roasting the lamb until an instant-read thermometer inserted into the rack, away from the bone, registers 125°F for very rare to rare, 10 to 15 minutes. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.
Meanwhile, make the mint sauce: In a blender or mini food processor, combine the mint, confectioners' sugar and vinegar and process until the mint is minced. Spoon into a small glass bowl. Set aside.
Cut the lamb into individual rib chops and arrange on warmed plates. Serve hot, drizzled with the mint sauce.