A marinated roast rack
of lamb worthy to grace your holiday table.
Marinated
Roast Rack Lamb
- 1 cup fresh lemon juice
1 cup dry red wine
1 cup red wine vinegar
3/4 cup Dijon mustard
3 tablespoons brandy
3/4 cup extra olive oil
2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped garlic
1 tablespoon fresh thyme
1 tablespoon crushed dried oregano
1 tablespoon kosher salt
1 tablespoon black pepper, freshly cracked
2 racks of lamb, (1 1/2 pounds each)
- Combine the lemon juice,
red wine, red wine vinegar, Dijon mustard and brandy in a microwave-safe
mixing bowl. Whisk in the olive oil a little at a time. Add the
rosemary, garlic, thyme, oregano, salt and pepper.
- Trim the fat from between
the ribs and trim the excess covering of fat from the meat. Place
the lamb in a container or large plastic roasting bag, pour the
marinade over the lamb, and refrigerate overnight. Remove the
lamb from the marinade (reserve marinade) and let lamb sit for
30 minutes at room temperature before roasting.
- In a small saucepan bring
the reserved marinade to a boil, reduce heat and simmer for 5
minutes.
- Preheat oven to 450°F (230°C).
- In a heavy saute pan over
high heat, sear the lamb for 1 to 2 minutes on both sides.
- Place the lamb on a rack
in a roasting pan and then place in the oven, reduce the temperature
to 400°F (205°C), and roast for 20 minutes or until
done.
- Remove the lamb from the
oven and let sit for 10 minutes before slicing. Serve with the
cooked marinade, as desired.
Makes 4 servings.
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