And it was damn tasty!
While I was busy planting lettuce today, my sister went to the butcher and came home with this lovely rack of lamb. The only instructions she gave me where to come home from the Farm with parsley, lettuce, garlic, and beets. I obliged and came home with the goods. We got right to work in the kitchen making the marinade for the lamb.
Ingredients for the marinade:
4 tbs dijon mustard
3 cloves of garlic crushed
3 tbs rosemary finely chopped
4 tbs dried parsley (we used fresh since I haven’t dried any of my parsley)
- Put the racks in a dish flesh-side up and make slashes into the flesh with a sharp knife to allow the flavours to penetrate. Mix together 2 tbsp olive oil, the mustard, garlic, rosemary and parsley. Season well and rub the mixture onto the flesh to coat the lamb evenly. Cover and marinate in the fridge for 1 hour or, ideally, all day.
- Heat the oven to 400 degrees. Put the lamb in a roasting tin and cook for 15-25 minutes depending on the size of the rack. Remove from the oven, cover with foil and rest for 10 minutes before carving into cutlets and serving on warmed plates
While the lamb was cooking I made a quick easy salad with roasted beets. I roasted the beets at 400 for about an hour. I did this before we put the lamb in the oven. We topped our salad off with the beets, goat cheese, and a simple homemade vinaigrette. Delicious.
The whole meal turned out wonderfully.
Holy Jesus this was good!!!!
Food coma for all. Nothing a little vino can’t cure.
Henry got exhausted watching us tackle the rack of lamb. It’s a lot of work eating well!
Have a good night!