Rosemary Dijon Roasted Rack of Lamb
Although I’ve ventured out quite a bit as a cook from the food I was raised on, there are still some things I steer clear of. I’m not sure what causes it, because I am a semi-adventuresome foodie (nothing like Anthony Bourdain, of course…) and enjoy trying new types of cuisine. But I wouldn’t exactly call lamb cuisine. It’s meat. Plain and simple. And in my life I believe I’ve only eaten it once or twice — not exactly looking forward to either of those occasions. Even though on each of those occasions, the dinner was very good, I still found myself avoiding lamb for absolutely no valid reason.
So when I was cruising through the grocery store and spotted the perfect little Frenched rack of lamb, I decided to try it. I didn’t know what I was going to do with it, but I’d seen so many recipes for lamb recently, I knew it wouldn’t be too difficult to find something. And I was right. But it wasn’t one of the magazine recipes I’d expected to make. I’d waited too long one day to decide what to make for dinner, and so conducted a quick Google search to peruse my procrastinator’s options.
I’m quite surprised to say, that not only was this recipe excellent, my attitude about lamb has changed. Go figure. Tender, juicy, and very flavorful. Plus, it was a very quick and lovely meal — definitely on the fancy side of things that I would serve at a special dinner in a second because it presents extremely well, and it would allow me to spend more time on a dessert.
The recipe I used for Roasted Rack of Lamb can be found here. I don’t usually find myself looking at this site since I have so many magazines and usually depend on Epicurious, but this recipe has be reconsidering my habits!
Notes: To make the fresh bread crumbs, I used an egg bun I had for hamburgers that was a bit stale. I used 2 large and 3 small cloves of garlic. In the finishing stages of cooking in the oven, I took the rack out at 15 minutes as the herb crust was beginning to get very brown. But no worries. I’m a medium rare kind of person, so this was cooked perfectly to me.
We enjoyed it with orzo in a bit of olive oil and garlic.
And my Greek style salad with micro greens added.