Sweet and Sour Mint Sauce

Published May 1, 1999.

Why this recipe works:

We set out to develop a foolproof recipe for roasted rack of lamb, with perfectly pink and juicy meat encased in an intensely brown, crisp, and brittle shell. A rack comes with a couple of layers of fat, separated, unfortunately, by a thin strip of meat. So to get rid of the fat, we had to… read more

We set out to develop a foolproof recipe for roasted rack of lamb, with perfectly pink and juicy meat encased in an intensely brown, crisp, and brittle shell. A rack comes with a couple of layers of fat, separated, unfortunately, by a thin strip of meat. So to get rid of the fat, we had to lose a precious bit of meat. And we learned that we did indeed have to sear the lamb in a skillet before roasting to ensure a good crust—and that the resulting pan drippings could be used to make a simple yet flavorful pan sauce.

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The sauce should be made before you begin cooking the lamb so the sugar has time to dissolve while the lambs cooks.

Ingredients

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