Mustard and Herbed Rack of Lamb

rack_of_lamb2I made this for Thanksgiving, and it was delicious. For those of you who think lamb has to taste “gamey,” whatever that means, I’m here to tell you it doesn’t. It just depends on the cut of lamb you buy, how fresh it is, and how you prepare it. I had the ultimate anti-lamb person I know taste this on Thanksgiving, and she loved it.

Rack of lamb is one of those cuts of meat that is worth the price because it lives up to its billing. It’s melt-in-your-mouth delicious. If you’re not convinced, I suggest you give it a try so that you can see for yourself.

You can get your butcher to “French” the rack for you or, if you’re lucky, your local supermarket sells it that way. I ordered mine a week in advance from my local grocer and it came all ready to go.

Ingredients

Two 1.5 lb racks of lamb, Frenched

2 tbsp olive oil

1/4 cup Dijon mustard

1/4 cup red wine vinegar

1/4 cup minced garlic

2 tbsp packed light brown sugar

2 tbsp dried rosemary leaves

2 tbsp dried thyme leaves

Kosher salt and fresh-ground pepper

Directions

Whisk together the mustard, vinegar, garlic and brown sugar until well incorporated. Score the fat side of the lamb racks. Place in a glass or non-reactive baking dish and pour the marinade over the lamb. Be sure both the top and the “meat side” of the racks are covered with marinade. Cover with plastic wrap and marinate overnight.

The next day, scrap the marinade off the lamb and retain. Heat the olive oil and a pan, and brown the racks on both sides. Sprinkle both sides of the racks liberally with salt and pepper, as well as the rosemary and thyme leaves. Place in a baking dish and pour on the marinade.

Bake in a preheated 400-degree oven for 30 minutes. Remove and cover with aluminum foil. Allow the racks to sit for 5-10 minutes before cutting into chops and serving.

 

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