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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Drenched Rack of Lamb Recipe

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This recipe for Drenched Rack of Lamb is from The Leonard/Muller/Kradas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 New Zealand Frenched Rack of Lamb
2 tbsp Bertolli Extra Virgin Olive Oil
2 tsp dried thyme leaves, crumbles
2 tbsp Dijon mustard
1 tbsp Lawry's garlic salt
Fresh cracked pepper to taste.
Directions:
Directions:
Preheat over to 400ºF.
Season lamb racks with garlic salt, pepper, and thyme. Heat olive oil in a skillet over medium-high heat and brown lamb racks, remove from skillet.

Arrange lamb racks, rib side down, in a small roasting pan. Spread meat side with mustard. Roast lamb in middle of oven until a meat thermometer registers 125ºF to 130ºF for medium-rare, 25 to 30 minutes.

When lamb reaches desired temperature, carefully transfer to a cutting board, tent with foil and let stand 5 to 10 miuntes. (Lamb will continue to rise in temperature approximately 5ºF).

Slice lamb into chops.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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