Rack of Lamb

Rack of Lamb

Servings 2


  • 1 rack of lamb  room temperature, frenched
  • 4 6-inch sprigs of mint  use fresh mint during roasting
  • 2 ounces  mint jelly or mint sauce


  • 2 6-inch sprigs of mint
  • 1/2  cup extra virgin olive oil divided
  • 1 tbsp  chopped garlic
  • 1 cup  Messina Hof Cabernet Sauvignon  (or your favorite Messina Hof bold red wine)
  • 1 tbsp   cracked fresh peppercorns
  • dash of salt
  • dash of salt


  • Marinate lamb a minimum of 30 minutes.
  • Wrap Frenched bones individually with foil. Place rack of lamb on roasting rack with fat side up. Put roasting rack on a tray with water in the bottom of the tray to keep the oven moist.
  • Place 2 of the fresh mint springs under the lamb on the rack and 2 on top of the fat side of the lamb. Place lamb in oven and roast at 350 F until internal temperature reaches 135 F for medium rare. (Remember that the lamb will continue to cook once removed from the heat.) Do not overcook.
  • In the meantime, reduce remaining marinade by 2/3 volume. Add 2 ounces of mint jelly or mint syrup to reduction and stir until dissolved and sauce is consistent.
  • Let lamb rest 5 minutes and then cut chops individually and spoon sauce over chops.


This is a Bonarrigo family recipe.

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