Rack of Lamb
Ingredients
1 rack of lamb
3 tablespoons minced fresh rosemary
2 garlic cloves, minced
1/4 cup Dijon mustard
2 teaspoons Celtic or sea salt
Fresh ground pepper
Instructions
Preheat the oven to 425 degrees F.
Using a mini food processor, blend the rosemary, garlic, and salt until they are well minced. Add the mustard and blend again until well combined. Each step takes about a minute.
Place the lamb in a roasting pan and coat the top of the rack of lamb with the rosemary mustard puree and fresh ground pepper.
Tip: If you are not opposed to cooking with tinfoil, lining the dish makes clean up easy.
Roast the lamb for 30 minutes for medium rare. You can increase or decrease the time by 5 minutes See the notes below for more details.
Allow to sit for 10- 15 minutes before slicing.
Slice between the ribs to serve the lamb.
French Carrot Purée is excellent with rack of lamb.
Notes
Although this recipe is very quick and simple to prepare, you may also like this even simpler version, Herbed Rack of Lamb.
Lamb is the most forgiving meat in that it is not dried out if it is overcooked, so you don’t have to worry about overcooking it. Also note that the ends will be more well done than the center, giving you a variety of rare to more well-done slices, depending on how long you cook it.
The success of any dish starts with the quality of the ingredients. You can find a rack of lamb at your local butcher’s shop. I often buy lamb chops for this recipe at Costco. The brand is Rastelli's, and the price is very reasonable. Rastelli's is:
- Purely Grass Fed, Free Range
- Raised Without Antibiotics, No Added Hormones
- Australian Lamb
- Accredited ranchers raise livestock in 100% free range and enjoy a pure grass-fed diet.
Find it online: https://dinnerwithcaterina.com/rack-of-lamb/