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Rack of Lamb with Parsley and Lemon


Rack of Lamb

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


  1. 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.
  2. Preheat oven to 375
  3. Make sauce by combining all ingredients; season to taste.
  4. Remove lamb from marinade and bring to room temperature.
  5. Heat 1 tablespoon olive oil in Dutch oven or large cast iron skillet. Add lamb and sear on both sides until brown.
  6. 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.
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