I usually make this menu for special holiday or party meal. It is 4th of July and it is a big celebration today. I serve this lamb with Mashed Potatoes and vegetable, it is combination and they all go together very well.
This menu is the first time that I really try lamb meat. I normally do not like the smell of lamb meat. However, after I tried this menu, I become fan of this lamb rack, the full of flavor, moist and tender meat. I love the smell of rosemary, so, it helps reduce the lamb smell. The dish has salty and sour taste from mustard and balsamic vinegar.
For this menu, I added saute colors bell peppers and sweet yellow onion and place over the mashed potatoes to give some sweet flavor for side dish.
Serves for 4
Ingredients
- 1 and 1/2 lb. Lamb rack
Ingredients for Marinade Sauce
- 3/4 tablespoon of Kosher Salt
- 1 tablespoon of Fresh Rosemary
- 1/2 tablespoon of Fresh Thyme
- 1 and 1/2 cloves of Garlic, minced
- 1/4 cup of Dijon Mustard
- 1 tablespoon of Balsamic Vinegar
Preparation
- Put all sauce ingredients in a food processor and mixed until smooth. Set aside.
- Clean lamb with water and dry with paper towel. Put lamb on a baking sheet pan.
- Put marinade sauce over lamb and leave at a room temperature to let sauce marinade the lamb for about 1 hours.
- Preheat oven for 450 ºF
- Bake lamb for about 20 minutes (for rare), 25 minutes (for medium rare).
- After take the lamb out the meat inside temperature should be 125 – 130 F
- Cover with aluminium foil to let the meat still continue cooking for about 15 minutes
- Cut pieces through the bone and put on a plate and decoration with mashed potatoes and cooked green been and color bell pepper like at a picture below.
