Valentine Roasted rack of lamb

[patriot45]

Had a nice Valentines day. We ate! Started with a nice steamed and simmered Mussel appetizer (meal!) And then the Frenched racks of Lamb! Wow was this good. I took this out at a temp of 125 and tented for 15 minutes. Perfecto!!!

Just a little appetizer.


Time for the good stuff, served with asparagus and mash.

Ingredients
1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Directions

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450 degrees F.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

Beautiful Lamb Rib racks


With the tasty stuff on top.


Out of the oven


Ooops...just kidding! Perfect!


I ate 5 of them! Buurp.

[Hawkgirl]

That looks cooked to perfection! No mint jelly? I never quite understood the mint jelly thing...though might be worth a try.

When I cook lambchops, I do more of a Mediterranean seasoning of olive oil, fresh lemon juice and oregano. I pour it over hot, cooked
lambchops that I usually make under the broiler. YUMMY.

[RobJohnson]

Other then ground lamb in Mediterranean dishes, I have never ate lamb.

[patriot45]

That looks cooked to perfection! No mint jelly? I never quite understood the mint jelly thing...though might be worth a try.

When I cook lambchops, I do more of a Mediterranean seasoning of olive oil, fresh lemon juice and oregano. I pour it over hot, cooked
lambchops that I usually make under the broiler. YUMMY.

Except for a Mojito I don't care for mint in cooking,but that's just me.