cooking for your boyfriend

Saturday, September 4, 2010

Rack of Lamb with a Rosemary Mustard Crust

Serves 4 Hungry boyfriends in 1 hour and 45 minutes


  • 1 teaspoon 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)


1.  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.
2.  Preheat the oven to 450 degrees F.
3.  Roast the lamb for exactly 20 minutes for rare or 23 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut every two 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.
4.  Serve your boyfriend.  During the Spring serve with roasted asparagus.  During other seasons serve with a salad with rosemary vinaigrette*
*Rosemary Vinaigrette
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon chopped rosemary
  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
1.  In a measuring cup quickly whisk together the first 5 ingredients.  Season with salt and pepper.  Whisk again.



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