Black Garlic Dijon Rack of Lamb



Servings  15


Recipe Source - Chef Mitch Maier

Prep Time - 15 Minutes

Cooking Time - 20 Minutes

Total Time - 35 Minutes





1 1/2 Tablespoons kosher salt

2 Tablespoons fresh rosemary, minced

3 cloves garlic, minced

1/2 cup Dijon mustard

1 tablespoon Chef Mitch Maier Black Garlic Sauce & Marinade

2 racks lamb, frenched *





Cooking Instructions:


1. In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, & garlic until they're as finely minced as possible. Add the mustard and Black Garlic Sauce & Marinade and process for 1 minute.

2. Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

3. Preheat oven to 450°F.

4. Roast lamb for exactly 20 minutes for rare (or 25 minutes for medium-rare.) Remove from oven and cover with aluminum foil.

5, Allow to sit for 15 minutes, then cut into individual ribs and serve.


*"Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8th-inch of fat on the meat. *Check lamb with an instant thermometer. Rare will be 125 degrees; medium-rare is 130 degrees.



To Order Chef Mitch Maier Black Garlic Products --