Ingredients
1/2 c. salt-packed capers
2 c. fresh mint
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
1/4 c. minced shallots
1/2 c. extra-virgin olive oil
4 clove garlic
1/2 c. fresh mint
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
1/2 c. extra-virgin olive oil
Coarse salt
Freshly ground pepper
2 rack lamb
2 tbsp. safflower oil
Lemon wedges
Fresh mint sprigs
Preparation
Step 1Make the lamb: Whisk together garlic, mint, lemon zest, lemon juice, olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Place lamb in a large resealable plastic bag; add marinade and refrigerate overnight.Step 2Let lamb stand at room temperature for 1 hour. Preheat oven to 400 degrees F. Remove lamb from marinade, brush off any garlic and mint, and pat dry with paper towels. Discard marinade. Season lamb with salt and pepper.Step 3Heat safflower oil in a large ovenproof skillet over medium-high heat. Add lamb; cook, flipping once, until browned, 2 to 3 minutes per side. Transfer skillet to oven; cook until lamb registers 130 degrees F on an instant-read thermometer, 20 to 25 minutes for medium-rare.Step 4Meanwhile, make the caper-mint sauce: Pulse capers in a food processor until roughly chopped. Add mint, lemon zest, lemon juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to a small bowl.Step 5Transfer lamb to platter and coat racks with a third of the caper-mint sauce. Let rest for 20 minutes. Cut lamb into chops, single or double thickness; transfer to a serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
