Dijon Mustard-Roasted Rack of Lamb

Difficulty: ***

2 (7-8) rib racks of lamb, about 1 3/4 lbs. of each
1 garlic clove
1/4 c. Grey Poupon Dijon mustard
1 Tablesppon red wine vinegar
1 tsp. dried thyme
1/2 tsp. black pepper
2 tsp. salt

1. Trim excess fat and scrape fat from bones of the meat, leaving a thin layer.
2. Heat oven to 450 degrees.
2. Mince the garlic. (Peel the garlic, and press with the flat side of a knife to remove the meat OR do what all great cooks do an visit Pampered Chef and buy their garlic press!
3. Mix garlic and all remaining ingredients in a bowl. Coat lamb with the mixture.
4. Insert a meat thermometer in lamb. Put lamb in oven and roast for 10 minutes.
5. Reduce heat to 350 degrees. Cover loosely with foil if coating or bones are browning too quickly.
6. Cook until internal temperature reaches 130 degrees for medium-rare, or about 20 more minutes for medium (approximately 17 minutes per pound).
7. Remove from oven let rest for about 20 minutes before slicing.
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