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Rack of Lamb with Strawberry Mint Sauce

As far as mint sauces go, I love experimenting with new ideas, especially around Easter time, and I really liked how this came out. The combination of the sweet-savory sauce and the Dijon crumb crust complemented the lamb perfectly.

Ingredients :

• 2 cups fresh strawberries, hulled and halved
• 1 lemon, zested and juiced
• 1 lemon, juiced
• ¼ cup water
• 2 tablespoons honey
• salt and cayenne pepper to taste
• ¼ cup freshly sliced mint leaves
• 1 (8 bone) rack of lamb, fully trimmed
• kosher salt to taste
• freshly ground black pepper to taste
• cayenne pepper to taste
• 2 tablespoons Dijon mustard
• 1 tablespoon finely minced green onions
• ¼ cup fine plain bread crumbs
• 2 tablespoons melted butter
• ¼ teaspoon salt

Instructions :

Prep : 20M	Cook : 4 M	Ready in : 1H

Notes :

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