Saturday, April 3, 2010

Rack of Lamb with Tzatziki

Serve with tzatziki.

1 1/2 T kosher salt
2 T minced fresh rosemary
3 garlic cloves, minced
1/4 cup mayonnaise
1 T balsamic vinegar

2 racks of lamb, Frenched

Preparing the lamb:
Preheat the oven to 450 degrees.

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until it's as finely minced as possible. Add the mayonnaise and balsamic vinegar and process until combined.

Place the lamb in a roasting pan with the ribs curving down and coat the tops with the mayonnaise mixture.

Roast the lamb exactly 25 minutes for medium-rare (20 minutes for rare; 30 minutes for medium). Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs.

Serves 6 to 8


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