This beautiful Rack of Lamb is juicy, tender and perfectly cooked to a medium-rare. This is a surprisingly simple dish to prepare, yet looks beautiful and impressive as the centerpiece of the table. It is lathered in a mustard, garlic and rosemary crust and pairs well with so many side dishes.
The only challenge with cooking a rack of lamb is making sure it is cooked through. For a large rack of lamb, I recommend cutting the rack in half prior to cooking.
Rack of Lamb
Ingredients
1 Rack of lamb, trimmed & frenched
2 ½T Dried rosemary
2T Sea salt
¼t Fresh cracked black pepper
6 Garlic cloves
½C Dijon mustard
1T Balsamic vinegar
Directions
In a small food processor add rosemary, salt, black pepper and garlic. Process until all ingredients are finely minced. Add mustard and balsamic vinegar to the food processor and process until well incorporated. Lather the rack of lamb with mustard mixture, place lamb in foil lined roasting pan fat side up and let stand for 1 hour to reach room temperature.
Preheat oven to 450°.
Roast the lamb for 20 minutes for rare and 25 minutes for medium-rare. Remove from oven and cover with foil. Let lamb rest for 15 minutes, then cut into individual ribs and serve.
Note: For a large rack of lamb, I recommend cutting the rack in half prior to cooking.
Cibo E Famiglia 