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Issue 559: Heavenly Yet Easy Rack of Lamb

Rivky Kleiman

Nothing says elegance and class like the classic rack of lamb

Wednesday, September 13, 2017

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Food and prop styling by Renee Muller Photography by Hudi Greenberger

This is a simple yet elegant entrée that will be the crowning glory of your Yom Tov table.

INGREDIENTS

Serves 4


Ingredients 
  • olive oil
  • 1 rack of lamb, Frenched, approximately 1 lb (½ kg)
  • ¾ tsp salt
  • ¼ tsp black pepper


Mustard Sauce
  • 1 Tbsp mayonnaise
  • 1 Tbsp coarse ground mustard
  • 1 clove garlic, crushed
  • 1 tsp dried rosemary, crushed
  • dash of ground thyme
  • pinch each of salt and pepper


PREPARATION

Preheat oven to 350°F (180°C). 

Heat a large, dry frying pan over medium heat for 1–2 minutes. Add olive oil. Rinse rack of lamb and pat dry. Season with salt and pepper on both sides. Sear meat 3–4 minutes per side. Carefully transfer to a 9x13-inch (20x30-cm) baking pan. 

Combine ingredients for the mustard sauce in a small bowl. Lightly coat rack of lamb on all sides with mustard sauce. 

Bake 20–30 minutes until internal temperature reaches 125°F (52°C) for medium rare.

Note : It’s best to use a meat thermometer for this. If you don’t have one, a good way to gauge if your meat is ready is by pressing the top center of the rack. If it’s very bouncy, your meat is too rare. If it only gives slightly and feels solid, it’s ready.

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