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Roast Lamb Racks with Mint-Julep Glaze

Autumn 2008
200805027.jpg
food and drink

BY: Julia Aitken

The flavours of a classic Mint Julep cocktail combine to create a sweet-savoury glaze and rich-tasting jus for roast lamb racks.

Lamb Racks
2 tbsp (25 mL) mint jelly
1 tbsp (15 mL) finely chopped mint leaves
1 tbsp (15 mL) bourbon
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) grated lemon rind
2 small frenched lamb racks (about 1 lb/500 g each)
Salt and pepper
1 tbsp (15 mL) vegetable oil
¼ cup (50 mL) low-sodium chicken broth

Bourbon Mint Jus
1 shallot, minced
¼ cup (50 mL) bourbon
½ cup (125 mL) low-sodium chicken broth
1 tbsp (15 mL) unsalted butter, softened
1 tbsp (15 mL) finely chopped mint
Salt and pepper
Fresh mint sprigs

1. For lamb racks, preheat the oven to 425ºF (220ºC).

2. In a small bowl, whisk together mint jelly, mint, bourbon, honey and lemon rind until smooth.

3. Sprinkle lamb racks all over with salt and pepper. In a heavy ovenproof skillet large enough to hold lamb racks side by side, heat oil over medium-high heat. Brown racks on all sides for 4 to 6 minutes, turning often. Remove skillet from the heat.

4. Arrange lamb racks in skillet so their meaty sides are uppermost. Brush meaty parts of lamb racks generously with mint jelly mixture. Pour stock into skillet.

5. Transfer skillet to oven; roast for about 15 minutes until a meat thermometer inserted into meaty part of racks and not touching any bone registers 135ºF (57ºC). Remove lamb racks to a warm plate; do not wash skillet. Cover lamb racks loosely with foil; let rest for 10 minutes.

6. To make jus, add shallot to skillet; cook over medium heat for about 2 minutes until softened, stirring to scrape up any browned bits from bottom of skillet. Add bourbon; cook, stirring, for about 2 minutes until syrupy. Add stock and any juices that have accumulated under lamb racks; bring to a boil over medium-high heat.

7. Remove skillet from the heat. Whisk in butter until melted; stir in mint. Season to taste with salt and pepper if needed.

8. Slice lamb racks into individual chops. Arrange on a warm platter; garnish with mint. Serve with bourbon-mint jus.

Serves 4

What to Serve

LCBO#:303149
$14.95  
LCBO#:335059
$11.95  
200805027.jpg
food and drink

Roast Lamb Racks with Mint-Julep Glaze

Autumn 2008

BY: Julia Aitken

The flavours of a classic Mint Julep cocktail combine to create a sweet-savoury glaze and rich-tasting jus for roast lamb racks.

Lamb Racks
2 tbsp (25 mL) mint jelly
1 tbsp (15 mL) finely chopped mint leaves
1 tbsp (15 mL) bourbon
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) grated lemon rind
2 small frenched lamb racks (about 1 lb/500 g each)
Salt and pepper
1 tbsp (15 mL) vegetable oil
¼ cup (50 mL) low-sodium chicken broth

Bourbon Mint Jus
1 shallot, minced
¼ cup (50 mL) bourbon
½ cup (125 mL) low-sodium chicken broth
1 tbsp (15 mL) unsalted butter, softened
1 tbsp (15 mL) finely chopped mint
Salt and pepper
Fresh mint sprigs

1. For lamb racks, preheat the oven to 425ºF (220ºC).

2. In a small bowl, whisk together mint jelly, mint, bourbon, honey and lemon rind until smooth.

3. Sprinkle lamb racks all over with salt and pepper. In a heavy ovenproof skillet large enough to hold lamb racks side by side, heat oil over medium-high heat. Brown racks on all sides for 4 to 6 minutes, turning often. Remove skillet from the heat.

4. Arrange lamb racks in skillet so their meaty sides are uppermost. Brush meaty parts of lamb racks generously with mint jelly mixture. Pour stock into skillet.

5. Transfer skillet to oven; roast for about 15 minutes until a meat thermometer inserted into meaty part of racks and not touching any bone registers 135ºF (57ºC). Remove lamb racks to a warm plate; do not wash skillet. Cover lamb racks loosely with foil; let rest for 10 minutes.

6. To make jus, add shallot to skillet; cook over medium heat for about 2 minutes until softened, stirring to scrape up any browned bits from bottom of skillet. Add bourbon; cook, stirring, for about 2 minutes until syrupy. Add stock and any juices that have accumulated under lamb racks; bring to a boil over medium-high heat.

7. Remove skillet from the heat. Whisk in butter until melted; stir in mint. Season to taste with salt and pepper if needed.

8. Slice lamb racks into individual chops. Arrange on a warm platter; garnish with mint. Serve with bourbon-mint jus.

Serves 4

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