Spring is the perfect time to enjoy fresh lamb! Rack of lamb makes an impressive presentation and its no fuss preparation requires little time in the kitchen. Serve with roasted potatoes and spring peas or fresh asparagus for an elegant springtime meal.
Rack of Lamb
1 Rack of Lamb (preferably grass fed)
1/3 cup Dijon mustard
2 Tbl. Worcestershire sauce or 1/2 TBL balsamic vinegar
1 Tbl. Olive oil
1 clove garlic
1 TBL. Fresh Rosemary
1 tsp. Sea salt
Use a food processor to process the garlic, rosemary, and sea salt until finely minced. Add the Dijon mustard, Worcestershire sauce (or balsamic vinegar) and olive oil and process for 1 minute. Alternately, finely mince rosemary and garlic and mix together with sea salt, Dijon mustard, Worcestershire sauce and olive oil.
Place the rack of lamb on a lightly greased rack (rib ends facing down) in a roasting pan lined with aluminum foil. Brush both sides of the lamb with the mustard mixture. Let stand for about an hour.
Preheat oven to 450 degrees F
Roast lamb for approximately 20 minutes for rare and 25 minutes for medium-rare. Remove from oven, cover with aluminum foil and let rest for 10 minutes. Cut roast into single ribs and serve.
Give thanks for all animals and plants that nourish and sustain us.
By Cynthia Hill, NTP