Rack of LambThese instructions for preparing rack of lamb provide a very flavorful result. |
More recipes:
|
|
Ingredients: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.
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.
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. 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. |