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Rack of Lamb

Posted by Robin Bellinger, May 21, 2008 at 2:15 PM

- serves 2 -
Adapted from Entertaining by Martha Stewart.

Stewart says to butter the baking pan with unsalted butter, but this led to horrible, horrible smoking in my oven. I’m not sure what the point of butter in the pan is, and I will skip it when I make this again, which I definitely will—it was simple and so good (once the smoke cleared).

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

Procedure

1. Preheat the oven to 500°F.

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

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Tags: Entertaining, holiday entrees, holidays, lamb, mains, Martha Stewart, Thanksgiving turkey alternatives