Make It Easy Make It Light by Laurie Burrows Grad

Author:Laurie Burrows Grad
Language: eng
Format: epub
Publisher: A Fireside Book
Published: 1987-07-15T00:00:00+00:00

Lamb

Rack of Lamb with

Mustard Coating

SERVES: 6

CALORIES PER SERVING: 309

PREPARATION TIME: 5-10 minutes

COOKING TIME: 30-35 minutes

The mustard coating for the lamb is a variation on a recipe from Julia Child called Gigot à la Moutarde. The rack of lamb must be well-trimmed of all fat before painting with the coating mixture. For optimum flavor and juiciness, serve the lamb medium-rare.

2 l¾-2-pound racks of lamb, rib or loin section, well-trimmed

Mustard Coating:

1 cup grainy-style Dijon mustard

3 tablespoons reduced-sodium soy sauce

4 teaspoons olive oil

2 teaspoons finely minced garlic

1½ teaspoons finely minced fresh ginger

½ teaspoon ground rosemary

Salt and freshly ground pepper

Garnish:

Sprigs of mint

1. Preheat the oven to 425°F. Place the lamb fat side up in a roasting pan.

2. Combine the coating ingredients in a food processor, blender, or by hand and process until smooth. Generously paint the mixture over the lamb, covering the top and the sides.

3. Roast the lamb for 30 to 35 minutes, or until a meat thermometer registers 135° for medium-rare. Place the racks on a platter and allow to stand for 10 minutes.

4. Carve into chops and serve hot, garnished with mint sprigs.

ACCOMPANIMENTS:

Oven-Fried Potatoes and Spaghetti Squash Salad

VARIATIONS:

* Regular smooth-style Dijon mustard may be substituted for the grainy variety.

* 1 teaspoon ground ginger can be substituted for fresh.

MAKE-IT-EASY TIP:

* The lamb can be coated and kept in the refrigerator for several hours before cooking. Bring to room temperature for 1 hour before roasting.

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