I closely following her mustard base lamb rack recipe, but added different herbs and skipped the bread crumb coating!
Ingredients
1 Rack of Lamb
1/3c Dijon Mustard
3 Garlic Cloves, sliced thinly
1T Soy Sauce
3T Olive Oil
1t Rosemary
1t Thyme
Directions
If you want to trim fat or remove fatty meat between ribs and the top of the bones you can. Mix sauce ingredients (minus garlic) and cover lamb rack. Marinate overnight.
Preheat oven to 400 degrees. Move lamb to baking sheet. Score the lamb on both sides and add garlic slices into the grooves. Spread marinate on again. Bake 30 minutes or until desired internal temperature(125F for red rare or 140F for medium rare).
Let rest 5 minutes.
*
Comments