Thursday, November 19, 2009

Heidi's Lamb Recipe

Rack of Lamb (you can just use a regular lamb leg / chop, anything lamb I would say)
1 1/2 tablespoons kosher salt (regular salt is fine to use)
2 tablespoons minced fresh rosemary leaves (if you don't have them fresh cause they are kind of expensive just use dried rosemary but not as much b/c dried is more potent)
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb (like I said before any kind of lamb roast will work)

In the bowl of a food processor fitted w/ a steel bade, 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 w/ the ribs curving down, and coat the tops w/ 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 w/ aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

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