Roasted Rack of Lamb with Strawberry Mint Sauce � Here�s to a Brighter Future

Like many Americans my age, I was raised with a jar of mint jelly in the fridge, and it never, ever, came out unless there was lamb around. In fact, if someone caught you making a PB&J with mint jelly back then, it was straight to the insane asylum. Nope, mint jelly was to be served only with lamb � and lamb only with mint jelly.

We�ve come a long way since then, and now, anything goes. Except for peanut butter and mint jelly sandwiches. That�s still considered crazy. But as far as mint sauces go, I love experimenting with new ideas, especially around Easter time, and I really liked how this came out.

As I mention, next time we�ll add our mint right before we serve, so to preserve that bright green color, but besides that, I really enjoyed the combination. Once it was properly seasoned, that is. I added more of everything; lemon juice, salt, cayenne, and mint, before it was just right. The ingredient amounts below have been properly adjusted.

Regarding the cooking method: I usually sear my racks in a very hot frying pan, then add the mustard/crumb mixture, and roast until we reach 125 F., internal temp. This time I tried an alternative method, where you sear it in a hot oven, then add the crumbs, and continue roasting until done. Which is a better method for the home cook? Probably the first one.

The good news is; if you watch any of our older rack of lamb videos, you see this method in all its glory. In fact, this �Pistachio Crusted Rack of Lamb� would not only show you our preferred technique, but would also go amazingly well with this sauce. I really hope you give it a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 whole (8 bone) rack of lamb seasoned very generously with salt, freshly ground black pepper, and cayenne

2 tablespoons Dijon mustard

1 tablespoons finely minced green onions

1/4 cup fine plain bread crumbs

2 tablespoons melted butter

1/4 teaspoon salt

For the *sauce:

2 cups fresh strawberries

zest of one lemon

juice from 2 lemons

1/4 cup water

2 tablespoons honey

1/4 cup freshly sliced mint leaves (add right before you serve!)

salt and cayenne pepper to taste

* Only do final seasoning when the sauce has cooled. When tasting the sauce, keep in mind it�s going to be used as a condiment, and not eaten plain, which means it needs to be very well-seasoned. This is why it�s better to taste on a cracker or piece of bread, instead of off the spoon. Other great additions to this sauce are things like balsamic vinegar, hot/sweet peppers, cracked black pepper, as well as other �sweet� herbs, like tarragon and basil.