Most roasts are too large for two people but a small rack of lamb is just perfect. Add some fresh strawberry mint glaze for a touch of red (plus great flavor!) and you’ve got a dinner for two fit for any special occasion or even just a Sunday Supper à deux.
Years ago I discovered quite by accident that a rack of lamb takes only 45-60 minutes to roast. We love lamb chops but I had never bought them all hooked together still. One day I arrived home to find a care package with big prawns, some smoked salmon and a vacuum-packed rack of lamb stashed in my refrigerator. One of the catering contractors who supplied my husband’s drilling rigs had dropped it all off as a thank you for the business.
Those were the days of dial-up internet so I consulted my trusty Good Housekeeping Illustrated Cookbook. Right there on page 227, the instructions were so simple. Season with salt and pepper. Roast for 1 hour or until you reach your desired internal temperature. In the last 15-30 minutes, add an apricot glaze. Good Housekeeping ended with the instructions of how to remove the back bones on one side of the rack so the chops can be easily cut apart.
Let me offer you a little tip. Ask your butcher to do this before you even bring that rack of lamb home. Roasting and serving is quicker and easier without those back bones. And as for the apricot glaze, you can use any fruit you like. Since it’s Florida Strawberry season, this time I decided to use strawberries and mix them with the more traditional accompaniment to lamb, classic mint sauce.
The leftover glaze can be served with the rack of lamb, to spoon over the chops.
- 7 oz or 200g strawberries
- Pinch salt
- 1-2 teaspoons sugar if needed
- 2 tablespoons prepared mint sauce Not jelly! Proper mint sauce is made of just fresh mint leaves and vinegar.
- 1 lb 6 3/4 oz rack of lamb – 6 lambchops once sliced
- 1 teaspoon flakey sea salt
- 1 large clove garlic
- 1/2 teaspoon peppercorns
Hull the strawberries and chop them into quarters. Cook them until soft in a small covered pot over a medium flame, with the pinch of salt and a splash of water.
Taste the strawberries and add a little sugar if they aren’t sweet. If you are lucky enough to get sweet Florida strawberries this time of year, you won’t need the sugar.
Mash the strawberries with a fork and cook them down until they are a thick sauce. Remove from the heat and stir in the mint sauce.
Preheat the oven to 375°F or 190°C.
Score the fat on the top of the rack of lamb with a sharp knife.
Use a mortar and pestle to crush the peppercorns and garlic with the salt into a paste.
Rub the seasonings into the scored fat, place it on a rack in a baking pan. Set it aside until your oven reaches its proper temperature.
Roast the rack of lamb in the preheated oven for about 30 minutes or until the internal temperature reaches about 115°F or 46°C, if you want rare chops.
Remove the rack from the oven and brush it all over with the strawberry glaze. Return the rack to the oven for another 15 minutes or until the internal temperature is about 135°F or 57°C. Remove it from the oven and tent it with foil for about 10 minutes.
Slice into six chops and serve the remaining strawberry mint sauce alongside the chops.
This week the Sunday Supper tastemakers are sharing their special dinners for two, just what you need to celebrate Valentine’s Day, date night or your anniversary with a home cooked meal. Many thanks to Candace from Authentically Candace, our host, and Cricket of Cricket’s Confections for managing this event!
Easy Dinners for Two Sunday Supper Recipes
- Chicken and Cheese Quesadillas by Pies and Plots
- Chicken Marsala by A Mind “Full” Mom
- Classic Coq Au Vin for Two by The Crumby Cupcake
- Creamy Parmesan Skillet Eggs by The Texan New Yorker
- Date Night Chicken Teriyaki Stir-Fry by Gourmet Every Day
- Orange Chicken by A Day in the Life on the Farm
- Spicy Salsa Chicken by Simple and Savory
- Chicken and Spinach Pasta with Creamy Sun-Dried Tomato Sauce by Pook’s Pantry
- One Pan Shrimp and Asparagus Linguini by Jersey Girl Cooks
- Scallop Pasta with Garlic and White Wine by Caroline’s Cooking
- Skillet Rigatoni alla Vodka for Two by Eat, Drink and be Tracy
Red Meat Recipes
- Filet Mignon with Shiitake Mushrooms by Cooking Chat
- French Onion Filet Mignon by The Chef Next Door
- Honey Lime Steak Kebabs by Cindy’s Recipes and Writings
- Mini Mushroom Meatloaf by Cricket’s Confections
- Mushroom Topped Pepper Steak for Two by That Skinny Chick Can Bake
- Pan Seared Sirloin Steak Dinner for Two by Life Tastes Good
- Pan-Seared Nutella Skirt Steak by Brunch-n-Bites
- Petit Filet with Red Wine Pan Sauce & Garlic Mash by Authentically Candace
- Rack of Lamb with Strawberry Mint Glaze by Sunday Supper Movement
- Steak Au Poivre by Renee’s Kitchen Adventures
- Baked Salmon with Ginger Marinade by Feeding Big
- Crab Caesar Salad by What Smells So Good?
- Crab Imperial by Monica’s Table
- Creamy Shrimp & Sausage Skillet by Crazed Mom
- Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf
- Peppadew Trout en Croûte by Food Lust People Love
- Shrimp and Grits with Andouille Cream Sauce by Soulfully Made
- Surf and Turf for Two by The Freshman Cook
- Colorful Matchstick Salad with Mint Vinaigrette by Culinary Adventures with Camilla
- Curried Split Peas by Wholistic Woman
- Edamame Waldorf Salad by Ninja Baker
- Saffron and Leek Risotto – Served 2 Ways by Sprinkles and Sprouts
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