Mustard and Herb Crusted Rack of Lamb

Mustard and Herb Crusted Rack of Lamb

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Roasted Rack of Lamb brushed with Dijon, garnished with a lemon heading to the grill

The rack of lamb is a beautiful thing. It’s a dish that is as delicious, as it is whimsical and aromatic. This particular recipe looks both professional and eloquent, but can be (and was) made by the most novice of chefs. I am someone who loves to eat meat off a bone, similar to our cavemen ancestors. There is something so basic and primal about it, no silverware, nothing but teeth and hands ripping through a gorgeous piece of meat, but I digress. After seasoning the rack with salt and pepper, I covered it dijon mustard and a garlic based herbal rub. I put her in the oven for 15 minutes to precook it, then moved it the barbecue for the final 15 minutes. This allowed for the best of both worlds, heating the inside through convection, while the roasting the outside with savory BBQ smoke. The result is this beautiful piece of meat you see before you. The rack is fully dressed in this picture ready to head on over to the oven for the first step of the cooking process. Although the chef is always biased, I have to say that this rack of lamb was very juicy and flavorful. The spiciness of the dijon was cut well by the lemon zest and juice. These herbs work very well with lamb and compliment it perfectly.

What you need:

  • One (8-rib) frenched rack of lamb, trimmed of all but a thin layer of fat
  • 2 tablespoons of Dijon Mustard
  • 1 lemon; juice and zest
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons of minced garlic
  • 1 tablespoons of grated Parmesan
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon of salt

Directions:

  1. Preheat oven to 450 degrees F
  2. Season ribs well with salt and pepper; cover both sides entirely and thoroughly
  3. In a bowl mix together the minced garlic, crushed rosemary, lemon zest/juice and Parmesan cheese
  4. Brush Dijon mustard and garlic/herb mixture over the front and back of the ribs; leave out at room temperature for one hour
  5. Place foil around each bone to prevent burning
  6. Place ribs in center oven rack on 450 degrees F for 15 minutes
  7. Preheat Barbecue to medium heat
  8. Transfer lamb from oven to BBQ and leave on for 15 more minutes

Yields: 3 servings                Prep Time: 15 min

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