Crown Rack of Lamb

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Ingredients:

2 racks of baby lamb

5 cloves garlic, minced

2 Tbs. Dijon Mustard

1 Tbs. fresh rosemary, minced

1/2 tsp. salt

2 Tbs. red wine vinegar

1/4 cup olive oil

Preparation:

Prepare the rack of lamb by removing the fat from the rack. Scrape the ribs of meat down to the tenderloin. Cover the rib bones with double layer of foil to prevent burning during cooking. Place two racks together in a circle.

Purée garlic in small food processor. Add mustard, salt, rosemary, and vinegar. Continue to purée and drizzle oil into mixture while processor is running. Sauce will be thick like mayonnaise.

Spread sauce on lamb all around. The lamb can be prepared up to a day ahead and refrigerated.

Bake at 450˚ for 10 minutes then turn heat down to 400˚ for 20 minutes. Internal temperature should be 125˚.

Serving Suggestion:

Mushroom duxelles baked in the center of the crown gives the lamb support while cooking and tastes great as a side dish. I also like sautéed green beans, tomate provençal and diced, sautéed potatoes or sautéed rosemary potatoes. Don’t forget a hearty red wine such as a burgundy.