Rack of Lamb
Until Costco, rack of lamb was a very expensive cut of meat and sometimes difficult to find. A typical rack weighs about 1½ pounds and consists of 6 to 8 individual rib bones. I plan to serve one rack to 3 people. Rack of lamb’s relative ease of preparation and succulent flavor make it ideal for dinner parties. Since the meat is full-flavored, it responds well to marinades and dry rubs.
Rack of Lamb with Rosemary
3 servings per rack
1 rack of lamb
Marinade (double for 2 racks)
3 cloves garlic, peeled
1/2-inch thick slice fresh ginger, peeled and roughly chopped
1 tablespoon fresh rosemary
2-1/2 tablespoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon each coarse salt and black pepper
2 tablespoons olive oil
Optional
mint, red pepper jelly, or chutney
Directions
Put all marinade ingredients in a mini blender and pulse until smooth. Rub marinade over entire rack of lamb. Place in a Ziploc or other container, and refrigerate at least 4 hours, preferably overnight.
Remove lamb 1 hour before roasting. Rub olive oil on the surface of a small roasting pan (I use a cast-iron skillet). Place lamb fat-side up with bones creating an air space under the lamb. If preparing 2 racks, stand them up and intertwine the bones to keep them semi-upright. Retain most of the marinade on the meat. Pinch a small amount of salt on the fat.
Preheat oven to 425°. Place lamb on the middle rack of the oven. After 10 minutes, lower oven temperature to 375°. There is no need to baste as lamb is fatty. Roast about 25 minutes total, until a meat thermometer reads 135° for medium-rare. Place lamb on a carving board, tent with foil, and let rest 5 to 10 minutes. Carve the lamb into either single or double chops. Plate with a dollop of a condiment such as mint or pepper jelly or a chutney.
