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Here's everything you need for this mouthwatering lamb with mint sauce. This recipe makes six servings.

Let's Get Started… 

Ingredients To Gather:

• 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

Directions To Follow:

Start by making the lamb. To do this, sprinkle salt and pepper on the lamb, followed by 1 tbsp. of mustard spread on each side of the meat. Combine the breadcrumbs and the mint in a bowl, and use this mixture to coat the lamb, pressing it onto the meat. Next, place the lamb on a large rimmed baking sheet, with the meat side facing up. Roast for 10 minutes and then reduce heat to 350 degrees Fahrenheit. Continue roasting until a thermometer inserted inside the lamb reads 130 degrees Fahrenheit. When the lamb is done, place it on a work surface, and then tent with foil and let stand for 5 minutes. Make chops by cutting the lamb between the bones, and then arrange the chops on a plate and garnish with mint sprigs.

Now, make the mint sauce. To do this, mix 1 cup mint, broth, shallots, vinegar and sugar in a small, heavy saucepan that isn't aluminum. Stir the mixture over medium heat until the sugar dissolves, and then simmer for 2 minutes and remove from heat. When it's done, cover it and let it stand for 2 hours. After this, strain the sauce into a large glass measuring cup, and then put the cornstarch in the same pan you used to make the sauce. Gradually add the sauce to the cornstarch using a whisk, and bring to a simmer over medium heat while stirring continuously. Simmer and stir for about 2 minutes or until has turned translucent and started to thicken slightly. Remove from the heat and let it cool until it reaches room temperature. Stir in 2 tbsp. of mint and season with salt and pepper.

Finished!

What's great is that you can make the sauce in advance and store it covered in the refrigerator for a day until you're ready to use, and then just uncover and bring to room temperature.

Happy Baking & Enjoy!

Article Source: Epicurious