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Dijon-Balsamic Rack of Lamb

Print Recipe Mary Brabston | Prairie Presbyterian | Winnipeg, MB
The lamb is the symbol of Jesus. I frequently serve this dish at Easter and occasionally at Christmas. It always reminds me of the Lamb of God.
Course Main Courses
Servings 4

Ingredients
  

  • 1-1/2 tbsp Kosher salt
  • 2 tbsp fresh rosemary, minced
  • 3 cloves garlic, minced
  • 1/2 cup Dijon mustard
  • 1 tbsp Balsamic vinegar
  • 2 racks lamb, frenched (meat and fat between the rib ends removed)

Instructions
 

  • In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they are as finely minced as possible. Add the mustard and Balsamic vinegar and process for 1 minute.
  • Place the lamb (rinsed and dried) in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat oven to 450F. Roast lamb for exactly 20 minutes for rare/25 minutes for medium rare). Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into into as many ribs (typically 4) as desired and serve.
Keyword Lamb