June 25, 2012

Rack of Lamb with Dijon Glaze



Ingredients
  • 1 lb New Zealand spring rack of lamb, fat trimmed
  • salt and pepper
Marinade:
  • 4 cloves garlic, minced
  • 2 Tbsp - Dijon mustard
  • 3 Tbsp - Balsamic vinegar
  • 1 tsp - Sugar
  • 1 ½ Tbsp - Dried rosemary
  • 2 Tbsp - Dried Parsley
Preheat oven to 450 degrees.
Combine all ingredients for marinade. Season lamb with salt and pepper. Lay lamb chops in a bowl, add marinade and let it marinate  overnight.

Roast lamb in the center of the oven for about 12 - 18 minutes for medium rare, or until the internal temperature is 130° - 135°. Remove from oven and cover with foil for about 5 - 10 minutes before slicing. Use a very sharp knife to carve between the ribs.

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