Lamb With Pineapple Mint Sauce

Ingredients

  • 2 whole racks of lamb (8 chops each), about 2 pounds, frenched
  • Kosher salt and freshly cracked black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 fresh pineapple, peeled and cored
  • 2 garlic cloves, minced
  • 1 small bunch fresh mint, tied with kitchen string, plus 1/4 cup leaves, finely chopped
  • 1/2 cup water

Description

Food Network Invites You To Try This Lamb With Pineapple Mint Sauce Recipe From Claire Robinson.

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