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| Classic Roast Rack of Lamb |
| 2 racks of lamb (8 ribs each), frenched by your butcher |
| Kosher salt and freshly ground black pepper to taste |
| 2 tablespoons Dijon mustard |
| 2 teaspoons fresh chopped rosemary |
| I tablespoon lemon juice. |
| 1. Preheat oven to 475 degrees. ;season the lamb generously on all aides with salt and pepper. |
| Place a large heavy skillet over high heat. When very hot, sear the racks of lamb, one at a time, |
| until very browned on all sides. Remove from the skillet and place the meat in a large roasting pan |
| 2. In a small bowl, add the mustard, olive oil, rosemary and lemon juice and stir until combined. |
| With a pastry brush, coat the lamb with the mixture. Adjust the lamb racks so that the curved, |
| fatty side faces up and roast until the lamb reaches the desired doneness, 20 to 25 minutes for |
| 3. Transfer the lamb to a cutting board and cover with foil. Allow to rest for 5 minutes. With a heavy |
| knife, separate the chops. Serve immediately. |
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