Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 1-2 hours
Difficulty: 1
This Rack of Lamb is one of my very first original recipes ever. I made it for the first time sometime in the early 90's. It is also the first lamb recipe I decided to make for Zo. Up until now she would not have lamb with me, unless you count the time at the Greek-fest where she had a bit too much Ouzo to drink and said, "Let me have a bite of that." That being my lamb gyro that she proceeded to munch down upon. The next day she was a bit peeved at me for letting her eat it, my defense was, "I said you do not want any of this."
Well this week I was digging through the freezer and mumbled, "Man I wish we could have this rack of lamb for dinner." Zo replied, "Lets have it then." Stunned I blurted out, "I thought you did not want to have lamb?!?" She told me she had been thinking about trying it lately so I went to making my original lamb recipe, it may not be my best but it sure is one of my personal favorites! Enjoy
Ingredients:
Lamb
1 rack of lamb
3 slices of smoked bacon
1/2 tsp essence
Marinade
1 tbsp 1 tsp Stone ground Dijon mustard
1 garlic clove (minced)
1/2 of a shallot (diced)
1 tsp lemon zest
1 tsp freshly squeezed lemon juice
1/2 tsp smoked paprika
1 1/4 tsp honey
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp thyme
fresh crack pepper
Marinade
Mix all ingredients together in a small bowl. Rub the marinade all over the rack of lamb and marinate covered over night in the refrigerator.
Lamb
Preheat oven or grill to 350 degrees.
Place a roasting rack on a baking sheet and lay rack of lamb bone down onto the roasting rack. Lay 3 slices of bacon over lamb and sprinkle with essence. Bake rack of lamb at 350 degrees for 1 hour and then in 15 minute increments checking the internal temperature until it reaches 145 degrees (it should not take more than 15-30 minutes after the initial hour.)
Remove from oven, cover in aluminum foil and let sit for 3-5 minutes before serving hot! Enjoy!
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