recipe
yields
6 servings
Rack of lamb
6 cloves garlic, crushed
2 teaspoons chopped fresh rosemary
1 tablespoon Dijon mustard
½ cup dry red wine
2 teaspoons sea salt
2 teaspoons cracked black pepper
½ cup chopped flat-leaf parsley
2 cloves garlic, minced
1 tablespoon lemon juice
⅓ cup extra virgin olive oil
Sea salt
Rack of Lamb
Sauce
steps
- To make lamb marinade, use a shallow dish to mix the garlic, rosemary, mustard, red wine, salt, and pepper. Add lamb and let marinate 2 to 8 hours.
- Preheat oven to 375.
- Make the sauce: Whisk to combine parsley, garlic, lemon juice, olive oil, and salt; adjust seasoning to taste.
- Remove lamb from marinade and bring to room temperature.
- Heat 1 tablespoon olive oil in Dutch oven or large cast iron skillet. Add lamb and sear on both sides until brown.
- Transfer skillet to oven and roast for 15 minutes for medium rare. Remove from oven and rest 5 minutes. Pour sauce over rack and serve.
Date Published: 05.05.16
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Recipe By
Amelia Scatena and Bill Scatena of Cannon Green in Charleston