Rack of Lamb is always an eye-catching and remarkable centerpiece for a special dinner. This inspired and unique recipe takes advantage of the wonderful taste of lemon. A marinade of complex flavors result in an amazing, elegant roast that your family and friends will rave about. For a more sophisticated presentation purchase frenched* racks or have your butcher do it for you. Serve with my French Style potatoes and roasted asparagus.
The thing I love most about this recipe, is this method of roasting does not require browning the rack before roasting. Express Your Love Through Your Food!
Ingredients
1 Pound Frenched Rack of Lamb
3 Large cloves of garlic finely chopped (heaping Tablespoon)
1 Tablespoon grated lemon zest
1 Tablespoons chopped rosemary leaves
1 Tablespoon of fresh thyme leaves (no stems)
2-3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon of brown Spicy or Dijon mustard
NOTE: **Frenched rack means all the excess fat, cartilage and meat are removed from the bones for a clean presentation.This recipe feeds four two chops each. If you have big appetites make two racks and double ingredients.
Instructions:
Pre-heat oven to 450 degrees and place oven rack in the top 1/3rd position.
In a bowl combine olive oil, garlic, lemon zest, rosemary, thyme, salt, pepper and mustard. If mixture appears too dry add more oil.
Sprinkle lamb on both sides with salt and pepper. With a knife or small spatula rub marinade mixture on both sides of the lamb and let rest for one hour covered with plastic wrap. You can prepare your marinating rack of lamb ahead of time. Cover and place in the refrigerator for up to 12-24 hours. Before roasting bring lamb up to room temperature.
Spray a roasting pan with non stick spray. Place roast in pan top side up and roast in the upper third of oven. Roast in preheated oven for 15 to 20 minutes for medium-rare; an instant-read thermometer inserted into the center should read at least 125 degrees F (54 degrees C), or continue to cook to desired doneness. If the bones are burning or too brown cover with aluminum foil. Once done remove lamb to a cutting board and allow to rest for 5 to 7 minutes, loosely covered with foil. Carve roast between the ribs, serving either one or two ribs (I prefer two ribs).
NOTE: Regarding doneness of your lamb.
Allow the internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits.
For medium-well: An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
For well done: An instant-read thermometer inserted into the center should read at least 150 degrees F (65 degrees C).
Express You Love Through Your Food!!! Enjoy! #myinspiredrecipes #rackoflambwithlemon #roastrackoflamb #fancymaincourse #easyentertaining
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