Rosemary-Dijon Rack of Lamb Recipe

I just posted a Holiday Rice Pilaf recipe, and what goes best with rice pilaf? Rack of lamb, of course, and it, too, is ridiculously easy to make and presents well. You will look like Julia Child when you plunk this one down. Elegant, easy and delicious.

Now I know some of you don't like lamb, because you think it is gamey and greasy, but today's lamb is mild and lean, and can be found in most grocery stores, ready for the oven and shrink-wrapped for freshness.

Unwrap the rack, lightly score the fat cap in a cross-hatch pattern and place in a shallow baking dish. In a measuring cup, pour 1/4 cup red wine, 1/4 cup soy sauce, 1 tsp. (or more) fresh cracked black pepper, 1 TBSP. fresh crushed garlic, 1 TBSP. dried thyme, 1 TBSP. fresh rosemary leaves and 1 TBSP. dijon mustard. Whisk and brush over the rack, place more fresh rosemary over the top and marinade from 1 hour to overnight, covered.

Preheat the oven to 450 degrees and take the lamb out of the refrigerator.  Bring to room temperature or close to it.  Place the lamb on a rack in the middle of the oven.  Roast exactly 20 minutes for rare (125 degrees internal temp.) or 25 minutes for medium-rare (140 degrees internal temp.). Remove from the oven and cover with aluminum foil. Allow to rest for 15 minutes, then cut into 2-rib sections.  I've served it here with rice pilaf, green beans, and some sautéed mushrooms and onions.

Rack of lamb with sautéed mushrooms and onion, brown rice pilaf and lemon-butter green beans. Take your side dishes up a notch for the holidays.