Rack of Lamb

I’ve never cooked a rack of lamb before, and in trying to do so I realized two things:

1.  It’s so easy

2.  It’s so tasty

So, here’s what I did, borrowing a recipe from Ina Garten that I only slightly modified.

What you need:

1 rack of lamb

2 teaspoons salt

1 tablespoon fresh rosemary

2 cloves garlic

3 tablespoons Dijon mustard

2 teaspoons balsamic vinegar

optional: red wine for deglazing the pan

What you do:

1.  Blend all the ingredients (well, except the lamb!) in  a food processor.  I couldn’t get mine to chop the rosemary very small, and it ended up being great even with some bigger pieces.

2.  Coat the lamb with this mixture, and let sit for about an hour to allow the meat to become infused.

3.  Preheat oven to 450F.  Cook the lamb 20(rare)-25(medium-rare) minutes.  I did 22 minutes and it was perfect.

4.  Cover the lamb with a lid and allow to rest for 15 minutes.

5.  Cut the lamb into individual pieces and plate on the plate.  Quickly deglaze the pan with a little red wine, and use this to drizzle on top of the lamb.

Voila!  Delicious and pretty simple!