Recipes
Rack of Lamb
From the files of David Scott Allen
This recipe is originally from my grandmother and is a real favorite of mine.
- 1 rack of lamb
- 1 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt & pepper
- 2 teaspoons (more or less) minced fresh thyme and rosemary
- fresh breadcrumbs
- olive oil (for drizzling)
Preheat the oven to 500 degrees. Score lamb. Mix oil, mustard, juice, salt, pepper and rosemary. Smear on lamb. Roast for 10 minutes. Sprinkle liberally with breacrumbs and drizzle with oil. Reduce temperature to 400 degrees. Roast an additional 20 minutes. Let sit 5 minutes before slicing. Can be doubled/tripled etc.
Wine pairings- Red: Oregon Pinot Noir; Bordeaux; Zinfandel
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