Rack of Lamb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 tablespoons kosher salt 2 tablespoons minced fresh rosemary leaves 3 garlic cloves, minced 1/2 cup Dijon mustard 1 tablespoon balsamic vinegar 2 racks of lamb, "frenched" (see note)
In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
Preheat the oven to 450 degrees F.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.
Number of Servings: 6
Recipe submitted by SparkPeople user SHABYCHIC.
Preheat the oven to 450 degrees F.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.
Number of Servings: 6
Recipe submitted by SparkPeople user SHABYCHIC.
Nutritional Info Amount Per Serving
- Calories: 335.6
- Total Fat: 13.8 g
- Cholesterol: 172.4 mg
- Sodium: 359.0 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.0 g
- Protein: 46.6 g