Lamb

If you want to serve an elegant dinner that's simple and delicious, then my rack of lamb recipe will do the trick. You can buy New Zealand spring lamb from your local grocery story in the frozen meat section. The night before your dinner party, take the lamb out of freezer and leave it in the fridge to defrost.

Ingredients:
Dijon Mustard
Rosemary (dried or fresh)
2-3 cloves of garlic
Extra virgin olive oil
Salt and pepper

Directions:
1. Pat the lamb dry with a paper towel to remove the moisture
2. Season both sides generously with salt and pepper
3. In a separate bowl, combine 1 tablespoon of Dijon mustard, minced garlic and rosemary. If you happen to have fresh rosemary on hand, remove the leaves from the woody stem and chop finely.
4. Slowly add extra virgin olive oil to the mixture and whisk. The mixture should have the consistency of a thicker salad dressing. You still want the marinade to be thick enough to stay on the meat.
5. With a spoon, pour the marinade on top of the lamb to create a beautiful yellow crust.
6. Place in a 400 degree oven and broil for 15-20 minutes for rare-medium rare



I also tested this recipe out on the barbecue the other night and it turned out beautifully. Start grilling the lamb on the bone, then in 10 minutes turn the meat onto the other side. The marinade will cause some flames, so be careful. Finish cooking the meat for 10-15 minutes.

xoxO