Rack of Lamb

  • Yield:2

Ingredients

  • 2 cloves garlic, finely minced
  • 4 tablespoons Dijon mustard
  • 4 tablespoons finely chopped parsley
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper to taste
  • 1 2-pound rack of lamb, the smallest , youngest possible, well-trimmed

Directions

  1. 1.

    Preheat the oven to 500°F.

  2. 2.

    Combine the garlic, mustard, parsley, olive oil, and salt and pepper. Stir into a paste. Coat the meaty side of the rack with the paste. Put the rack of lamb in a heavy baking pan, coated side up, and roast in the hot oven for 20-25 minutes, until golden brown outside but pink and rare inside. If the rib bones begin to brown too much, cover with aluminum foil.

  3. 3.

    To serve, carve into individual chops and put 2 on each plate. Spoon the carving juices over the meat.