For centuries, cooks have prepared lamb with lemon, garlic, rosemary and thyme. These ingredients are a perfect match for lamb. In this recipe the preparation is simple, yet elegant. It is paired with compatible vegetables that are easy to prepare. This recipe is an ideal choice for making a dramatic presentation and will create a perfect romantic meal for two.
Cut, scrape and remove the skin form the top 1/3 of the rack
Place the juice of the lemon and half of the zest in a zip lock bag with the lamb. Leave out at room temperature while you
preheat the oven to 350 Degrees. Mix the Dijon mustard and the herbs and spices in a bowl. In approximately 30 minutes remove the lamb from the marinate and pat dry. Put tin foil over the exposed bones. Press the herb/mustard mixture on to the lamb. Add the olive oil to the bread crumbs and press these over the herb/mustard mixture. Place the Rack curved side down to roast the bread crumb mixture will be mostly on the top as it cooks.
At this point you are ready to roast the lamb and you can hold it from the oven for about another 30 mins. if you want. If your side dishes are being made from scratch they should be made ahead of time or come together when presenting the dish.
The lamb cooks for 25 minutes for medium rare. It is tented when it comes out of the oven for 15 minutes. Your oven may differ from mine so I suggest that you test the time and the internal temperature of the lamb. Remove the foil and cut it for presentation.
The perfect pairings. White beans that have been cooked with a ham hock creates is an ideal base for the lamb. If this is too rustic for you, try garlic mashed potatoes topped with chives. The most common green vegetable of choice would be string beans but I prefer asparagus. Baby carrots or yellow turnip are excellent choices for the second vegetable. With any of these your timing for plating of the meal is about 40 minutes from the time the lamb went into the oven.
A fully cooked round of yellow turnip, just off the center of a plate will really showcase the rack of lamb. When the lamb is ready to plate, cut the rack in half. Next cut the two halves again, reverse them and position the bones so that they interlock over the turnip, mashed potatoes or beans. You may want to offer mint jelly as a side dish. The garnish is the balance of the lemon zest, just a dusting over or around the plate.
The wine.... I like an Australian Merlot with this.
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 70 (38%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 673mg||23 %|
|Potassium 153.1mg||4 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 21.6g|
|Protein 4.7g||7 %|
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Calories per serving: 183
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