Dijon Rosemary-Glazed Racks of Lamb
Watch how The Canadian Living Test Kitchen makes this lamb recipe in our video, How to prepare a rack of lamb.
Servings: 4
Ingredients:
-
2 racks of lamb (12 oz/375 g each)
Dijon-Rosemary Glaze:
2 tbsp (25 mL) Dijon mustard
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) chopped fresh rosemary
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
Garnish:
Balsamic vinegar
Fresh sprigs of rosemary
Preparation:
1. Place each rack, meaty side up, on cutting board. Using sharp paring knife, cut line across rack where meaty portion begins, about 3 inches (8 cm) down from rib ends. Cut off layer of fat between line and rib ends.
2. Cut off meat and fat between bared ribs to expose bones. Holding each rack firmly and using knife, scrape exposed rib bones clean, removing any remaining meat and fat.
3. Holding knife at 20-degree angle to meat and working with short strokes, trim fat from meaty portion of ribs to 1/8-inch (3 mm) thickness, lifting away fat as you work.
4. Dijon-Rosemary Glaze: Whisk together Dijon mustard, lemon juice, vegetable oil, rosemary, garlic, salt and pepper. Place lamb in shallow dish; brush marinade over meaty part of lamb. Refrigerate for 30 minutes.
5. With rib ends up, press racks together to interlink bones and form “guard of honour.” Separate bases about 1 inch (2.5 cm) to stabilize. Place on greased rack in roasting pan, drizzling with any remaining marinade. Cover exposed ribs with foil to prevent charring. Roast in 450°F (230°C) oven for 10 minutes. Reduce heat to 325°F (160°C); roast for 30 to 40 minutes longer or until meat thermometer registers 140°F (60°C) for rare or 150°F (65°C) for medium-rare.
6. Transfer to warmed platter; tent with foil and let stand for 10 minutes. Remove all foil; carve between bones, allowing 3 chops per serving. Drizzle with a little balsamic vinegar, and garnish with fresh sprigs of rosemary
2. Cut off meat and fat between bared ribs to expose bones. Holding each rack firmly and using knife, scrape exposed rib bones clean, removing any remaining meat and fat.
3. Holding knife at 20-degree angle to meat and working with short strokes, trim fat from meaty portion of ribs to 1/8-inch (3 mm) thickness, lifting away fat as you work.
4. Dijon-Rosemary Glaze: Whisk together Dijon mustard, lemon juice, vegetable oil, rosemary, garlic, salt and pepper. Place lamb in shallow dish; brush marinade over meaty part of lamb. Refrigerate for 30 minutes.
5. With rib ends up, press racks together to interlink bones and form “guard of honour.” Separate bases about 1 inch (2.5 cm) to stabilize. Place on greased rack in roasting pan, drizzling with any remaining marinade. Cover exposed ribs with foil to prevent charring. Roast in 450°F (230°C) oven for 10 minutes. Reduce heat to 325°F (160°C); roast for 30 to 40 minutes longer or until meat thermometer registers 140°F (60°C) for rare or 150°F (65°C) for medium-rare.
6. Transfer to warmed platter; tent with foil and let stand for 10 minutes. Remove all foil; carve between bones, allowing 3 chops per serving. Drizzle with a little balsamic vinegar, and garnish with fresh sprigs of rosemary
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