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Oct 19, 2017

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Mustard-Crusted Rack of Lamb
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.2
Mustard-Crusted Rack of Lamb

Remember those humongous slabs of roast beef from holidays past? Tender and juicy, with nice meaty bones for your canine companion? Well guess what – nobody eats like that anymore. In fact, most casual stove jockeys would sooner belt out the National Anthem at the Super Bowl than wrestle with such a daunting hunk o' flesh.

So why not scale it down? Rack of lamb is just as tasty (if not more so), just as festive and the same basic shape as a beef rib roast, just smaller. Each rack (about eight chops) serves one to two people. Just make sure to get enough. And be sure to remind everyone to gnaw on the bones – and pass plenty of napkins!

For every two racks of lamb you'll need:

1/4 cup prepared Dijon-style mustard
2 T dried onion soup mix
2 T red wine or water
1/2 T fresh rosemary, or 1 t dried
Salt and pepper to taste
Rosemary sprigs for garnish (optional)

In a mixing bowl, combine mustard, onion soup mix, wine (or water), rosemary, salt and pepper. Trim excess fat from lamb. Arrange racks in one or more roasting pans and spread mustard mixture evenly on the top and sides of lamb.

Preheat oven to 500 degrees Fahrenheit and place roasting pan(s) in oven. Test a rack after 20 minutes by cutting into the meat with a sharp knife. Unless it's still raw inside (in which case cook for five more minutes), remove one of two racks for the "rare" crowd. Keep roasting remaining racks, removing and checking every three to five minutes, according to desired doneness. Let meat rest five minutes before serving.

Cut each rack (eight ribs) in half or quarters and arrange on a serving platter. Garnish with rosemary sprigs, if available.

Cross References:
Green and Red Cream Cheese Spread
Pan-seared Bell Peppers
Mocha-Rum Candy Cupcakes

Original Source:
Recipes for a Cool Yule

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