Rosemary Dijon Rack of Lamb | FoodsOfOurLives.com
I made these little nuggets of deliciousness for the hubby and I for our Valentines Day dinner.
The weather was oddly warm this year so we had a camp fire in the back with the kids and fed them hot dogs, which they thought was pretty special 😉 then later we had a good dinner!
Fun right?
I have tried these with leaving the paste on for several days before cooking and skipping that step and they are tasty both ways. We felt like the meat was perhaps a bit more tender and did have more flavor after marinading but if you haven’t got time for that then, by all means, skip it. You will still have a delightful meal.
This is a cut I had never tried before but really wanted to. So when we slaughtered our sheep and goats this year I gave specific instructions to my husband to make sure I got at least a couple of these racks.
Now we wish we had done them all like this. Well now we know!
We don’t over winter our meat animals because the cost to feed them through a long Montana winter just doesn’t seem to justify it so the racks are pretty small, if you raised your animals longer or bought the rack from the store you will likely have a larger bite of meat than we did. But we found this to be perfect for us though and certainly plenty for just the two of us.
- 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
- Combine all the ingredients for the marinade, smear all over the entire rack including the ribs.
- 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.
- When you are ready to cook them, preheat your oven to 400˚.
- Heat a cast iron pan (or other pan that can go stovetop to oven) to high.
- Add a couple teaspoons olive oil and then add the meat and sear all sides.
- 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.
- 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.
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