Looking for a simple, impressive entree for your summer soiree? Rack of lamb is easy, beautiful and not to mention completely delicious. Save yourself some time and buy the already Frenched-racks (this just means the fatty top part of the bone has been removed) and use whatever fresh summer herbs you have on hand for this simple, crowd-pleasing recipe.
Lamb has to be my favorite meat. It’s hypoallergenic- making it an ideal choice for any age (even young children) and believe it or not- has one of the highest levels of Omega-3 fatty acids in meats, especially when pasture-raised. From a culinary perspective, it is incredibly versatile. I love pairing it with mint, rosemary, parsley or thyme– but mix it up with any fresh herbs and include a sweet and sour element- like mustard, vinegar or yogurt- and you are guaranteed a lovely meal, simple as that.
Herb-Dijon Roasted Rack of Lamb
Serves 6
2 Frenched racks of Lamb
marinade:
1/4 cup dijon mustard
2 tbsp olive oil
1 tbsp lemon juice
4 cloves garlic, minced
1 tbsp chopped fresh herbs (I love thyme or rosemary, here)
pinch each sea salt and black pepper
herb sauce:
1/4 cup olive oil
2 tbsp chopped fresh herbs (I used 1 tbsp each mint and parsley)
2 cloves garlic, minced
1/2 tsp each sea salt and cracked black pepper
1. Whisk together all marinade ingredients. Brush lamb with marinade on all sides and let marinate in fridge for at least two hours, up to six.
2. Preheat oven to 400 degrees. Sear lamb racks in a large sautee pan until golden on each side.
3. Place both racks, fat-side up on a roasting pan. Brush with sauce, reserving any remaining sauce.
4. Roast for 25-30 minutes until 135-145 degrees for rare; 150-155 for medium. Let meat rest for 20 minutes before slicing and serving with reserved sauce. I particularly enjoy this Mediterranean-inspired recipe with greek roasted potatoes– recipe coming soon!
