Rack of Lamb
Recipe from Food Network
Ingredients
- 1 1/2 tablespoons kosher salt
- 2 tablespoons minced fresh rosemary
- 3 garlic cloves, minced
- 1/2 cup Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 frenched racks of lamb
Method
- Process the salt, rosemary, and garlic until finely minced. Add the mustard and balsamic vinegar and process for 1 minute.
- Place the lamb ribs-down in a roasting or sheet pan and coat the tops with the mustard mixture. Let stand at room temperature for 1 hour.
- Heat the oven to 450°F. Roast for 20 minutes for rare or 25 minutes for medium-rare.
- Cover with foil and rest 15 minutes. Cut into individual ribs and serve.
To drink
- Pairing
- Ancient Oak Cellars 2023 Alcman Reserve Pinot Noir (Russian River Valley), $64.00
- On a budget
- Campet Sainte Marie 2025 Pinot Noir (Pays d'Oc), $14.00