Marinade for Rack of Lamb

This & That
Written By Sally Uhlmann

This fragrant marinade combines pungent garlic and ginger with earthy rosemary, while the mustard adds tang and the soy sauce provides subtle umami depth.

Marinade

For one rack of lamb, double for two racks

3 cloves garlic, peeled
1 half-inch (12.7 millimeters) slice of fresh ginger, peeled
1 tablespoon (15 milliliters) fresh rosemary
2½ tablespoons (37.5 milliliters) Dijon mustard
1 teaspoon (5 milliliters) soy sauce
1 teaspoon (5 milliliters) coarse salt
1 teaspoon (5 milliliters) pepper
2 tablespoons (30 milliliters) olive oil

Directions

  1. Combine marinade ingredients in a mini blender and pulse until smooth. Rub marinade evenly over the rack of lamb, then place in a Ziploc or other container and refrigerate for at least 4 hours, preferably overnight.

Sally Uhlmann

Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.

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