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MAIN
DISHES- VEAL AND LAMB:
Dijon- Balsamic Rack of Lamb
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Dijon-
Balsamic Rack of Lamb |
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Incredibly
easy... incredibly elegant...
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1½
Tbs |
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kosher salt |
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2
Tbs |
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minced fresh rosemary |
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3
cloves |
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garlic, minced |
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½
cup |
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dijon mustard |
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1
Tbs |
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balsamic vinegar |
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2
racks |
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of
lamb (frenched) |
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1 |
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. |
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2 |
Place the
lamb in a roasting pan with the ribs curving
down, and coat the tops with the mustard
mixture. Allow to stand for 1 hour at room
temperature. |
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3 |
Preheat oven
to 450°F. |
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4 |
Roast lamb
for exactly 20 minutes for rare (or 25 minutes
for medium-rare.) Remove from oven and cover
with aluminum foil. Allow to sit for 15 minutes,
then cut into individual ribs and serve. |
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Servings: 6 |
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Cooking Tips |
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*"Frenching" refers
to scraping the meat off the tips of the bones. Ask your
butcher to leave 1/8th-inch of fat on the meat.
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*Check lamb with an
instant thermometer. Rare will be 125 degrees;
medium-rare is 130 degrees. |
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Recipe Source |
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Modified from Barefoot Contessa
Parties! |
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to view discussion about this recipe on
The Recipe Girl blog.
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Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Absolutely perfect."
-San Diego, CA
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