- 1 Rack of Lamb
- 2 large garlic cloves
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 2 TBS Dijon Mustard (such as Grey Poupon)
- 1 TBS Soy sauce
- 1 TBS dry oregano or dry rosemary, freshly crushed (either with mortar and pestle or spice mill)
- 2 TBS freshly squeezed lemon juice
- ¼ cup Boyajian Garlic Oil
GARLIC MUSTARD MARINADE
In a sturdy bowl mash the garlic and salt together until they make a paste. Combine all the other ingredients, EXCEPT the garlic oil, with the garlic/salt paste using a whisk. Then slowly drizzle the garlic oil into the bowl, whisking vigorously until mixture takes on the texture of a creamy mayonnaise. Cover the bowl and refrigerate for no more than 15 – 30 minutes.
PREPARING THE LAMB
With a sharp knife, make shallow diagonal cuts across the skin side of the lamb rack from left to right, then from right to left, making a diamond pattern on the surface of the lamb rack. Slices marks should be approx. ¾ of an inch apart. Place the rack in a shallow baking dish or small baking
sheet. With a pastry brush, “paint” the entire rack with the garlic mustard marinade. Cover with foil and refrigerate for at least 4 hours, up to 24 hours.
ROASTING THE RACK
- Set your oven rack in the upper middle position.
- Set oven to 500 degrees F.
- Fold a piece of aluminum foil over the rib ends of the rack to prevent them from burning.
- Roast the lamb for 10 minutes, then remove from the oven. Reduce oven to 400 degrees F.
- Baste the lamb with fat accumulated in the pan and return it to the oven. Roast for another 20 minutes, at which point thermometer will read 125 degrees F. This will produce a rosy rare roast.
- Remove rack from pan and place on cutting board to rest, covered with aluminum foil, for 5 – 10 minutes.
- Use a sharp knife to cut between the ribs, and serve.