Rack of Lamb

These instructions for preparing rack of lamb provide a very flavorful result.
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1  Rack of lamb, usually 16 lamb chops in two sets (8 chops each)
   Fresh Rosemary
   Fresh ground sea salt (or use Kosher salt)
   Coarse ground blak peper
   Dijon Mustard
   Olive Oil
   Garlic powder

Preheat oven to 400 degrees.
Cover the ends of the chops with the "hats" that come with the rack or use aluminum foil.
Place a wire rack in a baking dish to hold the rack(s) above the bottom of the baking dish.

Season the rack by sprinkling pepper on all sides, then grinding sea salt on all sides. Place on the rack in the baking dish, then sprinkle about half the the fresh rosemary on the lamb rack.
Bake for 15 minutes, by which time it should have started to cook but is still mostly raw, then remove from the oven and let cool.

Spread the Dijon mustard all over the rack of lamb. You can do this by hand, although it will be messy, or you can use a knife, but try to cover all meet surfaces thinly with the mustard.
Pour olive oil over the lamb, covering both sides of the rack.
Sprinkle the rack of lamb with garlic powder, more coarse ground black pepper, and freshly ghround sea salt (or kosher salt if you don't have a sea salt grinder).
Sprinkle on more fresh rosemary.

Return the rack to the 400 degree oven and bake for 25 minutes (this should give you medium lamb chops). Use a cooking thermometer to make sure that the lamb is cooked through sufficiently for safety. The internal temerature should be at least 145 degrees for medium-rare, 160 degrees for medium, and 170 degrees for well done.

Remove from over and slice between the individual ribs.

Copyright © 2007 Clifford Neuman