Rack of Lamb

Mustard Coating/Marinade

Ingredients:

• 2-3 Large Garlic Cloves

• 1 Tbsp fresh thyme

• 1 Tbsp fresh rosemary (minced)

• 1 Tbsp oregano

• 1/2 Tbsp Salt

• 2 Tbsp lemon juice

• 1 Tbsp soy sauce

• 2 Tbsp Dijon mustard

• 1/4 c. Olive oil

• 1 – 8 rib rack per 2 people – Frenched and trimmed.

Directions:

Place the first 5 ingredients into a mortise and pestle and grind into a paste to release the oils and yummy flavors. If you don’t have one…you can use a food processor…but old school really works the best. Transfer to a larger dish and stir in the lemon juice, Dijon mustard, and the Olive oil till well combined.

About an hour or two before cook time, line a baking sheet with foil and remove your rack(s) from the fridge to come up to room temperature. If they are cold when you cook them…they will not cook evenly. Smear the mustard sauce liberally over the racks but don’t waste any on the Frenched bones. Let sit for minimum 1 hr.

Preheat oven to 450 degrees.

Roast the rack(s) in the oven for 10 minutes, then reduce the temperature to 300 degrees and roast for another 10-15 minutes. Size of the meat, your oven, your altitude…they all matter. USE A MEAT THERMOMETER! Take a reading after 10 minutes. Rare is 125 degrees. Med rare is 135 degrees. Don’t over cook.

Once at the target doneness – remove from oven and tent with foil and let rest for 10 min. Finish your sides at this point. Plate your sides and carve the rack by cutting next to the bone. Enjoy!