Black Garlic Dijon Rack of Lamb
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 *
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 -- www.chefmitchmaier.com