Tuesday, April 14, 2009

Garlic-Herb Roasted Rack of Lamb

This recipe didn't cook enough for my taste, so I broiled it for 3 minutes on each side.


2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 (1 1/2-pound) French-cut rack of lamb (8 ribs)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray


Preheat oven to 425°.
Combine first 5 ingredients in a small bowl; stir with a whisk.
Sprinkle lamb evenly with salt and freshly ground pepper; rub lamb evenly with herb mixture. Place on a jelly-roll pan or broiler pan coated with cooking spray. Bake at 425° for 35 minutes or until a thermometer registers 145° (medium-rare). Cover with foil; let stand 10 minutes before serving. Slice rack into 8 pieces.


Melanie said...

It was VERY good! And I require mine to be cooked even more than Frances does. Any good chefs would probably die if they saw how much I required mine to be cooked. But it was PERFECT! Great meal, Frances!

Allison said...

Was looking to make a dish similar to this, thanks for providing beautiful image!