Rack of Lamb Dijon
Rack of Lamb Dijon Preparation
Have the butcher take off the chine bone--or at the very least score it through so that the chops can be cut. The ends of the chops should be Frenched"...so you can see the bone. Put dijon all over the lamb...coat it well. Pat the bread cumbs on top of the mustard, so that they adhere. particularly important on the rounded side...the top. Place lamb in a pre-heated over...450 degrees. Roast for about 35 minutes. This will give you a RARE lamb rack...the only way as far as I am concerned. Rest for 10 minutes and serve. Will serve two, or one very hungry person. Recipe was adapted from FINALLY MICHAELS (RESTAURANT) in Framingham, MA. Enjoy!!!!!
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Rack of Lamb Dijon. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on: