When I introduced my best friend, Corey, to rack of lamb, it became weekly menu indulgence. This is the recipe she & I love.
2 T Dijon Mustard
1 sprig Rosemary, minced
Handful Flat Leaf Parsley, minced
3 cloves Garlic, chopped
Kosher Salt
Black Pepper
3 T Olive Oil
1 Rack of Lamb, Frenched & trimmed
Combine mustard, rosemary, parsley, garlic, salt, pepper & oil in a bowl.
Whisk together to combine.
Rub all over the meat.
Place on a baking sheet & let stand @ room temperature for 30 minutes.
Preheat oven to 400 degrees.
Bake for 25 minutes for a perfect rare (red warm center)**
Remove & tent with foil.
Allow to rest 10 minutes.
Slice & serve.
**NOTE: Increase the cooking time by 5 minutes for desired temperature (30 minutes for medium rare, 35 minutes for medium etc.)
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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