By Ida Pusateri
Classics needn’t be complicated. This fresh take on lamb and mint proves that your Easter feast can be as easy to prepare as it is impressive and satisfying.
Serves: 4
Ingredients
Roasted Garlic
| 3 | garlic bulbs |
| 1 tbsp | Pusateri’s Delicato Extra Virgin Olive Oil |
| To taste | salt and pepper |
Roasted Garlic, Mint and Lemon Sauce
| ½ cup | roasted garlic, peeled and mashed with a fork |
| 2 tsp | fresh mint, minced |
| 2 tsp | fresh parsley, minced |
| 2 tsp | Kozlick’s Dijon by Anton mustard |
| 2 tsp | Kinsip Whisky Barrel Aged Maple Syrup |
| 1 tsp | lemon zest |
| ½ tsp | lemon juice |
Rack of Lamb
| 2 – 8 bone | racks of lamb |
| To taste | salt and pepper |
| 1 tbsp | vegetable oil |
| 1 recipe | Roasted Garlic, Mint and Lemon Sauce |
| 1 container | Pusateri’s Veal Demi-Glace |
Method
1. To prepare the roasted garlic: Preheat oven to 350°F. Trim approximately 1/8” off of the top of each garlic bulb and place in a roasting pan, cut side up. Drizzle with olive oil and season with salt and pepper. Cover the roasting pan with aluminum foil and roast for 60 minutes. Let cool and squeeze each clove of garlic from its skin.
2. To prepare the sauce: Place all ingredients in a bowl and mix well.
3. To prepare the lamb: Preheat oven to 350°F. Season all sides with salt and pepper. Heat the oil in a large, flat-bottomed, oven-safe pan and sear all sides of the lamb. Spread the roasted garlic sauce evenly over the lamb and place in the preheated oven for 12-18 minutes, depending on the degree of doneness you like. Remove lamb from the oven, tent with aluminum foil and let rest 10 minutes. Warm the veal demi-glace over medium-low heat and serve alongside the lamb.
Tip
Serve with your favourite mint sauce.
