Rack of Lamb...can you think of anything more delicious??? Ok maybe you can, but this will be on your list if you try it. And for sure...you'll be on someone's good side if you make it for them.
- One "Frenched" rack of lamb - that just means the small bones are exposed
- 2 tablespoons fresh rosemary leaves, chopped coarsely (or 1 tablespoon dried, I like the fresh)
- 2 tablespoons olive oil
- 1/4 cup grainy mustard
- 1/4 teaspoon each Kosher salt and fresh ground pepper
- Let rack of lamb come to room temperature before using
- Preheat oven to 500 (and when I say preheat I mean get it to 500 and let it stay there for 10 - 15 minutes
- Rinse lamb under running water and pat dry with paper towels
- In a small bowl mix the mustard, olive oil, rosemary, salt and pepper to make a paste and spread on both sides of the lamb - but not on the exposed bones
- Place the coated lamb on a baking sheet and place into well heated oven for 15 minutes(Note: this WILL smoke)
- Take internal temperature at 15 minutes. It should be no more than 130
- Place lamb on a plate and cover with foil, let rest for 10 minutes to let the juices flow back into the meat. (Note: The meat continues to cook during this time)
- Slice the "chops" apart between the bones and arrange on a nice serving plate
- Serve and be prepared for lots of "now that's what I'm talkin' abouts......."