Roasted Rack of Lamb

Roasted Rack of Lamb

Ingredients:

• 1 rack of lamb (about 1.5 pounds)

• 1 tbsp finely chopped rosemary

• 1 tbsp finely chopped thyme

• 1 tbsp Dijon mustard

• 2 minced or grated garlic cloves

• 1/2 tsp salt (or to taste)

• 1 1/2 tbsp fresh lemon juice

• cooking spray or oil for pan

1. In a small bowl, combine herbs, seasonings and lemon juice. Rub the seasonings on the lamb and let sit for 30 minutes (or if you have time 2 hours).

2. Preheat the oven to 425°F (400°F convection). Spray a grill pan or baking dish with Pam or rub with some oil. Place lamb on baking dish and cook uncovered for 35 minutes or until a thermometer registers 145°F for medium-rare.

3. Cover lamb with foil and let rest for 10 to 15 minutes. Slice into 8 pieces.

Yields: 4 servings

Notes & Tips:

• This is a no fuss rack of lamb (or Frenched lamb). A simple marinade is made from herbs and garlic and the lamb could be marinated anywhere from 30 minutes to 2 hours.

• I have used classic earthy herbs like rosemary and thyme but feel free to choose your herbs depending on your taste.

• Do not over-cook the lamb as it will become rubbery and tasteless. I like lamb roasted or grilled to medium-rare. When I am cooking a curry or stew with lamb, that is the only time I will cook the lamb well-done.

• I served this Roasted Rack of Lamb with Saffron Rice, Steamed Broccoli and Salad.