Roast Rack of Lamb Recip

01

– 2 Frenched racks of lamb – 4 medium cloves garlic – 2 sprigs of fresh rosemary – 2-3 tsp table salt, to taste – 1/2 cup dijon mustard – 2 tsp balsamic vinegar (or white wine vinegar)

Ingredient

To a food processor, add the garlic cloves, the leaves from the sprigs of rosemary, and the salt.

Place the rack of lamb on a meat board, with the rib bones curving down so that the fatty layer on the lamb is facing on top.

Spread the rosemary-mustard marinade all over the top of the lamb meat. Let the lamb rest for at least 30 minutes, or up to 1 hour.

Preheat the oven to 450°F. Transfer the rack of lamb to a baking sheet lined with foil.

Then place the lamb in the middle rack of the oven to cook for approximately 20 minutes, or until the lamb reaches 140°F to 145°F when measured with a food thermometer.

Then place the lamb in the middle rack of the oven to cook for approximately 20 minutes, or until the lamb reaches 140°F to 145°F when measured with a food thermometer.