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Rack of Lamb
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
racks of lamb, "frenched" (see below)
Directions
1. In bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.
2. Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
3. Preheat oven to 450 degrees F.
4. Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve. Makes 6 servings.
From the Test Kitchen
- Note Frenching is the technique of cutting meat away from the top of a rib or chop before cooking to expose part of the bone. Ask your butcher to trim and french the rack for you. If a butcher is unavailable, follow these steps for presentation-worthy chops: Remove the thick layer of fat from bone side of rack by pulling it away with your hands and using a thin sharp knife to cut through the end; discard. (Bits of lean meat within the fat layer can be frozen for soup.) Remove meat between the ribs to 1 to 2 inches of the eye of the meat by cutting down and up along the bones. Scrape remaining bits of meat from the bone.
Nutrition Facts
(Rack of Lamb)
- Servings Per Recipe 6,
- Calories 386,
- Protein (gm) 16,
- Carbohydrate (gm) 1,
- Fat, total (gm) 33,
- Cholesterol (mg) 84,
- Saturated fat (gm) 17,
- Monosaturated fat (gm) 13,
- Polyunsaturated fat (gm) 1,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 1969,
- Potassium (mg) 132,
- Calcium (DV %) 20,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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