health and wellness

 Roasted Rack of Lamb

Most Americans celebrate Memorial Day Weekend as the official kick-off of the Barbecue Season. Get ready to fire up the grill, pull out the coolers, and create a spread of summer salads, side dishes, and a great meat dish for all to rave.

Roasted Rack of Lamb

I have had this recipe for a long time, and I always enjoy making it over the Memorial Day Holiday. This perfectly roasted lamb will be crisp on the outside and tender and juicy on the inside. You can also make this same dish with beef or pork, but it is sure to win them over.

Ingredients

• 1/3 cup of fresh bread crumbs
• 6 tablespoons of fresh minced garlic
• 2 tablespoons of chopped fresh rosemary
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of fresh ground black pepper
• 2 tablespoons of olive oil

• 1 (7 bone) rack of lamb, trimmed and Frenched
• 1/2 teaspoon of sea salt
• 1 teaspoon of fresh ground black pepper
• 2 tablespoon of olive oil
• 1 1/2 tablespoons of Dijon mustard

Directions

1. Let lamb rest out of the refrigerator for 45 minutes to an hour before starting the recipe. Preheat oven to 450 degrees F. Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1/2 teaspoon of sea salt, and 1/4 teaspoon of fresh ground black pepper. Toss in 2 tablespoons of olive oil to moisten mixture. Set aside.
3. Season the rack all over with sea salt and pepper. Heat 2 tablespoons of olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your preference. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Note:

Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody Rare: 115 to 125 degrees F.  Rare: 125 to 130 degrees F.  Medium Rare: 130 to 140 degrees F.  Medium: 140 to 150 degrees F.

For The Side:

Lightly coat a pound of fresh, trimmed asparagus spears with a tablespoon of olive oil and sprinkle well with salt and pepper. Throw on the grill over high heat for 2 or 3 minutes, or to your desired tenderness. Accompany with garlic mashed potatoes and a garden salad. Happy Memorial Day!