I’m going to admit, I’ve never made lamb before – unless you count lamb burgers as “lamb.” I’m of the mindset you can pretty much make any ground meat into a tasty burger as long as you know what to pair with it (i.e. dill, lemon juice, greek yogurt). On a whim I bought a rack of lamb that I was determined to cook all by myself.
Verdict: Lamb looks really pretty but I just don’t like it.
James quite enjoyed the lamb. In fact, he nibbled every last piece of meat off the bone and brought leftovers for lunch the next day, so I am assuming that this is a somewhat palatable meal. Here’s what you need:
- 2 tbsp olive oil
- 1 tsp lemon juice
- 1/2 tbsp rosemary
- 2 cloves of garlic, chopped
- 1/2 tsp mustard powder
- 1-rack of lamb (1.5 pounds)
In a large freezer bag, mix the first five ingredients together. Add the lamb, seal the bag, and turn to coat it. Place in fridge for one hour.
Preheat your oven for 425F. Spray a baking dish with Canola oil and place lamb inside, meaty part facing up. Roast for 20 minutes or until the internal temperature is 135. In my case, my lamb was too raw for my liking, so I seared it in a pan. I served with potato salad and broccoli.