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Rack of Lamb with Dijon Mustard Sauce

Rack of Lamb is one of the easiest proteins to make- it is healthy and the flavor is great.

First start with a great Rack:

There is debate among people who like their lamb from New Zealand and those who prefer American. My good friend @DolceDebbie doesn't like American lamb, while Chef Thomas Keller has all of the lamb for his restaurants raised in the United States. Those are complicated arguments- know that both have great lamb. By the way - some of the best lamb I have had is from Pure Bred Lamb (where Keller gets his). 

 I love lamb- yes I do. And there are a few great ways to make it. This is one of my favorites. 



1/2 cup of Dijon mustard

1/2 cup of Italian bread crumbs

1 Tablespoon of Fresh Rosemary or two teaspoons of dry Rosemary (get the fresh- it stores a long time)

1 teaspoon of minced garlic

The juice from one lemon


Preheat the oven to 450 degrees

Mix all the ingredients in a bowl and spread the thick paste over both sides of the lamb

Put the lamb bone side down (two sides to a rack - the meaty side should be up) - 

Place in the refrigerator for 20 minutes to let soak in


Put in the center of the oven

Cook for 25 minutes. Then turn the oven off.  Leave in the oven for another 20 minutes and take out. Don't cut into it, but leave it on your counter for ten more minutes.


If they are too rare for your liking - heat up a skillet to medium heat and sear them.

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