There’s no need to be intimidated about cooking an entire rack of lamb. For many of us, it’s a meal reserved for ordering in a restaurant. Or maybe grandma roasted a rack for Easter dinner every year. Sure, it’s not often in the weekday dinner plans, but a roasted rack of lamb is a special treat to serve at dinner parties or holiday meals.
Just because lamb isn’t a common dish on your table doesn’t mean it should cause you any apprehension. This recipe is easy and most of the prep work entails making the rosemary and garlic rub, and even then the food processor does all the work!
A simple overnight marinade in a balsamic vinegar mixture makes the meat more flavorful, removing the gaminess usually detected in lamb. When you’re ready to roast, just coat the meaty side of the rack with dijon mustard and the rosemary-garlic crumb mixture. Cook to medium-rare (about 30-35 minutes at 425˚).