July 23, 2010

D-Feast Friday - Dijon Rack 0f Lamb

What we make for Mrs. YMDV's birthday (a.k.a. Christmas Eve.)

2 racks lamb
1/2 cup Dijon Mustard
4 Garlic cloves
hand full of fresh rosemary
teaspoon kosher salt
Tablespoon white balsamic vinegar

Mince the garlic and rosemary put it in a food processor with the dijon salt and vinegar and process till well mixed.

Coat the lamb and stand at room temp for 30 - 45 minutes. Heat oven to 450 and roast until rare about 20 minutes but this stuff is pricey a warrants a thermometer to avoid over cooking. Rest under foil for 15 minutes - almost as long as it cooked. Cut into individual ribs and enjoy.

I doubt there will be any left over but of there is, it will be killer good chilled.

D-Feast Friday Index


  1. oh...we love lamb around here. LOVE.

  2. My hubby LOVES lamb. This may become his annual birthday feast, aka: Pearl Harbor Day. :)

  3. Great roast. Suggest sides of real, unsweetened cranberry or lingonberry. Celebrate Easter/Passover.