What could be more traditional for Easter than lamb with mint sauce? This version, from the popular northern Italian restaurant Locanda del Lago on the Third Street Promenade in Santa Monica, has a simple Italian preparation to go along with its Italian name. Leave out the butter and it's perfect for a Passover seder, too.
Carré d’agnello alla menta (roasted rack of lamb in fresh mint sauce)
- 5 lb lamb rack
- 1/2 onion, finely chopped
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 1/2 cup mint leaves, chopped
- 1 tsp olive oil
- 1 cup white wine
- 1/4 cup vegetable broth
- 2 tsp unsalted butter
- salt and pepper to taste
Preheat oven to 450?F.
Sauté the onions, carrots, celery and half of the mint leaves in olive oil over medium heat until onions are translucent, about 5-6 minutes. Add the lamb and white wine to the pan and sear on each side for 3 minutes, allowing the wine to evaporate. Move lamb and other ingredients to an ovenproof casserole dish and place in oven. Cook for 15 minutes. Remove lamb from oven and place lamb on foil-covered tray to rest for approximately 10 minutes.
Take drippings from casserole dish and transfer back to saucepan. Add the broth, butter and remainder of mint leaves to sauce pan and sauté until creamy.
Slice lamb and place on serving plates with sauce ladled over. Suggested accompaniments: rosemary roasted fingerling potatoes and greens beans sautéed with crispy pancetta.
Buona Pasqua, Happy Easter!
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