- \n
- \u00a0Rack of Lamb – frenched<\/li>\n
- \u00a03\/4 tbsp Kosher Salt<\/li>\n
- \u00a01 tbsp Dried Rosemary<\/li>\n
- \u00a02 cloves Roasted Garlic (or 1 clove Garlic)<\/li>\n
- \u00a01\/8 cup Dijon Mustard<\/li>\n
- \u00a01\/8 cup Stone Ground Mustard<\/li>\n
- \u00a01\/2 tbsp Balsamic Vinegar<\/li>\n
- \u00a02 tbsp Olive Oil<\/li>\n<\/ul>\n
![\"DSC_3740\"](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2020\/04\/DSC_3740.jpg?resize=640%2C427&ssl=1\")
Cooked Rack of Lamb<\/figcaption><\/figure>\n INSTRUCTIONS<\/strong><\/p>\n
In a small food processor, combine the salt, rosemary, garlic, Dijon mustard, ground mustard, balsamic vinegar and pulse to form a thick paste. Preheat an oven to 450 degrees. Rub the fat-side of the lamb with the mustard and herb paste, spreading it evenly across the lamb. Let the lamb sit at room temperature with the rub for about 30 minutes. Place the lamb in a cast-iron skillet or roasting pat with the olive oil, bone-side down, and cook until the internal temperature reaches about 135 to 140 degrees. Remove from the oven and let rest for 10 to 15 minutes. Cut into either double chops (2 bones per chop) or single chops and serve.<\/p>\n
![\"DSC_3729\"](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2020\/04\/DSC_3729.jpg?resize=640%2C427&ssl=1\")
Herb and Mustard Paste<\/figcaption><\/figure>\n ![\"DSC_3735\"](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2020\/04\/DSC_3735.jpg?resize=640%2C427&ssl=1\")
Season the Lamb with the Rub<\/figcaption><\/figure>\n ![\"DSC_3751\"](\"https:\/\/i0.wp.com\/isobaresoffit.com\/wp-content\/uploads\/2020\/04\/DSC_3751.jpg?resize=640%2C427&ssl=1\")
Lamb Chops<\/figcaption><\/figure>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
Lamb is one those ingredients that is quite common around the world and can be used in a variety of dishes. Rack of lamb makes for an elegant presentation and is very tasty if cooked properly. One of the keys to cooking a successful lamb is to make sure that you don’t undercook or overcook … <\/p>\n