Home >Recipes >Lamb Lollipops with Mint Salt

Serves: 4

• 1 cup gray salt
• 1 cup fresh mint
• 2 racks of lamb, about 1 1/2 lbs each, frenched by the butcher
• freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 cup dry red wine

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Put the salt into a mortar and pestle. Adding a few mint leaves at a time, crush them into the salt until all the mint is used up and the salt is green and fragrant.

Heat the oven to 375°F. Season the lamb with freshly ground pepper and rub them with the mint salt.

In a deep-sided ovenproof skillet, heat the olive oil over medium-high heat. Add the lamb racks, skin side down, and cook until browned, about 3 minutes. Turn the lamb over and put the pan into the oven, uncovered, for about 7 to 8 minutes for medium-rare. Remove the lamb to a board, cover with foil, and allow it to rest for 5 minutes while you make the glaze.

Remove the excess fat from the skillet and add the red wine. Place the skillet over medium heat and reduce to a syrupy consistency, about 5 minutes.

Slice the lamb racks between the ribs into chops and place them onto a warmed platter. Drizzle the glaze over the chops and serve as “lollipops.”