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Rack of Lamb
Rack of Lamb
About This Recipe
| Yield: | 2 |
| This recipe appears in: | All the Holiday Recipes You Need |
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
Procedures
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1
Preheat the oven to 500°F.
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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.
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3
To serve, carve into individual chops and put 2 on each plate. Spoon the carving juices over the meat.
