I love Rack of Lamb. I love to get it at restaurants but I really love to make it at home. Problem is that Anita doesn't like Rack of Lamb so I don't get the opportunity to cook it that often. Well Anita went away for the weekend so I had the opportunity to make a great meal for myself. It makes me crazy when people say "Oh I don't like to cook for just myself or just for two".
WHY THE HELL NOT!!!! You know what you like. you know what you want. So make it. I love cooking for a meal with Anita and I and I also love cooking for a crowd. But I can truly find the pleasure in cooking for one. Tonight will be starting off with Steamer and a nice Oakey Chardonnay. Then Rack of Lamb with Grilled Portabellas and Vidallia's accompanied by a lovely Shiraz. Yes it would be better to share this with someone but I do just fine.
So you want to make Rack of Lamb do ya!!!
Well here is what you need to do.
Prepare your ingredients:
2 Tablespoons of minced Rosemary
1 1/2 Tablespoons of Kosher Salt
4 cloves of Garlic
3/4 cup of Dijon Mustard
1 tablespoon of White Balsamic vinegar (regular would be fine here)
in a food processor, put in your rosemary, salt and garlic and process the heck out of it. try to get it as minced as possible. maybe a minute.
Add Mustard and vinegar and process for 1 to 2 min.
Put your Rack of Lamb in a roasting pan and with the ribs curved down.
cover the entire rack with the Mustard mixture and let it sit at room temp for 1 hour.
Have some wine. have some steamers, have a beer. Heck, do the jig if you want.
When your hour is almost up, preheat the oven to 450 degrees.
Place Rack in the oven for 25 minutes for medium rare. 30 minutes for medium.
After the time has passed, pull the lamb out of the oven and tent it with Aluminum foil and let it rest for 15 min.
then Dive in.
Let me know how you did.
