Name: Roast Rack of Lamb with Mint Sauce
Yield: Serves 6
Ingredients: 3 8-chop racks of lamb, trimmed; 6 tablespoons Dijon mustard; 3 cups fresh white breadcrumbs; 6 tablespoons chopped fresh mint; Fresh mint sprigs; 1 cup plus 2 tablespoons chopped fresh mint; 1/2 cup canned beef broth; 1/3 cup minced shallots; 6 tablespoons red wine vinegar; 1/4 cup sugar; 2 teaspoons cornstarch

The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.

Recipe notes

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