Dijon Rack of Lamb (or Goat as the case may be...)
Recipe By: 
Recipe type: Main, Lamb and Goat
Prep time: 
Cook time: 
Total time: 
Serves: 1 rib rack
 
Ingredients
  • 1 small lamb or goat rib rack
    FOR THE MARINADE
  • ¼ cup dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1½ teaspoons minced fresh rosemary
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon red wine
  • 1 tablespoon olive oil
Preparation Instructions
  1. Combine all the ingredients for the marinade, smear all over the entire rack including the ribs.
  2. You can go ahead and cook them and they will be quite tasty or you can marinade them for up to 3 days in the fridge.
  3. When you are ready to cook them, preheat your oven to 400˚.
  4. Heat a cast iron pan (or other pan that can go stovetop to oven) to high.
  5. Add a couple teaspoons olive oil and then add the meat and sear all sides.
  6. Once you have seared the meat, place the pan in the oven for about 10 minutes or until the meat reached an internal temperature of about 125˚ for rare or 130˚ for medium rare 135˚ for medium.
  7. Once the desired temperature is reached, remove from the oven and let rest about 5 minutes then slice the chops into little lollipops and serve.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/02/rosemary-dijon-rack-of-lamb-or-goat-as-the-case-may-be/