Rack of Lamb with Mint Crust by Shannon Hayes

Ingredients for the Mint Sauce:

2 teaspoons of sugar

2 teaspoons of boiling water

1 cup of tightly packed fresh mint leaves

2 teaspoons of apple cider vinegar

Dissolve the sugar in the water, and when cool, pour into a blender
or food processor. Add the mint sauce to stand, covered, for 15 minutes
before serving. Always serve mint sauce at room temperature.

Ingredients for Rack of Lamb:

1-2 lbs of Rack of Lamb

3 tablespoons of Mint Sauce

3 tablespoons of fresh Breadcrumbs

1 tablespoon of finely chopped fresh parsley, or 1 teaspoon of dried parsley.

1 Clove of Garlic, crushed

2 teaspoon of coarse Salt

1 teaspoon of freshly ground black pepper

1 egg white

1 rack of lamb, 1-2lbs

Red currant jelly

Preheat oven to 450 degrees

Mix together the mint sauce, breadcrumbs, parsley, garlic, salt,
pepper, and egg white. Score the surface of the Lamb with a sharp knife,
spread the mint mixture over the entire rack. Use a knife to gently
press the mixture into the fat and meat. Put the lamb into a roasting
pan for 10 minuets. Reduce heat to 350 degrees and continue to roasting
30 minutes longer, or until a meat thermometer registers 125 degrees for
medium-rare lamb or 135 degrees for medium. Baste once during this time
with the pan juices. After cooking, remove lamb from the oven, tent with foil, and let it cool off for 5 minutes. Cut the ribs apart to serve. Warm the currant jelly in the microwave oven or stove top oven, and serve on the side. Serves 2-4 people