Harps Recipes
http://www.harpsfood.com/Recipes/Detail/2557/
Roasted Rack of Lamb
Yield: 6 servings
Ingredients
| 2 | (6 rib) frenched racks of lamb, well trimmed of fat (about 1 1/2 pounds) | ||
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| Salt to taste | |||
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| Pepper to taste | |||
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| 3 | Tablespoons | minced fresh garlic | |
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| 2 | teaspoons | chopped fresh rosemary | |
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| 1/2 | teaspoon | salt | |
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| 1/2 | teaspoon | freshly ground pepper | |
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| 1 | Tablespoon | grainy mustard - Dijon or Brown | |
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Directions:
Preheat oven to 425 degrees F
Place lamb bone-side down on rack and set in roasting pan; season with salt and pepper.
In a small bowl, mash garlic, rosemary, salt, pepper and mustard into a paste; spread onto meaty surface of lamb.
Roast 15 minutes, then reduce oven to 350 degrees F; roast 25 more minutes.
Remove from oven, tent with aluminum foil and let stand for 15 minutes. (Internal temperature will rise to 125 to 130 degrees F for medium rare lamb.)
Carve into 2 rib servings.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/2557/
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