A rack of lamb is a great special occasion dinner. Too bad each chop only gets a thin crust of aromatic topping. To maximize the flavour potential, use individual lamb chops that can each be thickly encased with a crust. Mint and lamb are one of the great classic flavour combinations, and the edamame provides vibrant colour and protective moisture for the delicate mint while in the oven.
Yield: 2-4 servings
8 large lamb chops from the rack or 1 lamb rack cut into even chops
a pinch of salt
lots of freshly ground pepper
2 cups (500 mL) of fresh or frozen edamame beans, shelled
2 bunches of fresh mint
2 tablespoons (30 mL) of olive oil
1 cup (250 mL) of fresh bread crumbs
Preheat your oven to 375 °F (190ºC). Turn on your convection fan if you have one. Line a baking tray with parchment to speed clean up.
Season each chop with salt and pepper. In your food processor, pulse the edamame with the mint, olive oil and breadcrumbs until a chunky paste forms. The paste should hold its shape when squeezed into a ball. Pat the edamame paste all around each chop and gently lay them on the prepared baking tray. Roast until an instant-read thermometer inserted into the chops reads 130 °F (54ºC), about 15 to 20 minutes. Remove and rest for a few minutes. Serve and share.
© Chef Michael Smith
The sunny flavours of the Mediterranean and the flavour of a live wood fire in my backyard make this one of my favourite ways to serve lamb. It’s a great excuse to fire up your grill any time of year. Both the marinade and the tapenade are wonderful with any type of meat or fish.