Sunday, January 19, 2014

Rosemary Crusted Rack of Lamb

Serve with my roasted rosemary potatoes on the side.


1.5 lb. rack of lamb
2 tbsp. rosemary, finely chopped
1 tbsp. dijon mustard
Zest of 1 lemon
3 cloves garlic, minced
1 tbsp. extra virgin olive oil + 2 tbsp. for searing

Preheat oven to 400˚. Liberally salt and pepper both sides of rack of lamb. In a small bowl, mix together rosemary, dijon mustard, lemon zest, garlic, and 1 tbsp. olive oil. Set aside. Coat oven safe pan with olive oil and heat over medium high heat. When pan is hot, add rack of lamb. Sear for 2 minutes on each side, or until browned. Turn off heat and remove from pan. Using a spoon, carefully spread rosemary mixture over both sides of rack of lamb. Return to the pan. Bake in the oven for 15-25 minutes for medium rare.

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