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Lack of Ram
Looking for a savory treat to chomp on during those late-night email sessions? This lamb dish is delicious and sheepalicious! (We have no clue what that means.)
For the Sauce:
- 1/2 cup beef stock
- 4 tablespoons brown sugar
- 1/2 cup chopped fresh mint
- 2 tablespoons lemon juice
- Salt and pepper to taste
For the Rack:
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 4 tablespoons Dijon mustard
- 4 medium cloves garlic, roughly chopped
- 1 teaspoon fresh chopped rosemary
- 1/2 teaspoon freshly ground pepper
- 1 rack of lamb, about 1-1/2 pounds, Frenched and trimmed
- 1/2 cup fresh bread crumbs
- 1 tablespoon melted butter
- In a small saucepan, combine beef stock, sugar, mint and lemon juice. Bring to a simmer and remove from heat.
- Combine the olive oil, mustard, garlic, rosemary and black pepper to form a paste. Brush half the mixture all over the lamb rack and let rest in refrigerator for at least 1 hour. Remove from refrigerator 15 minutes before roasting. Preheat oven to 375° F.
- In a small heavy skillet, heat the remaining 2 tablespoons of olive oil over high heat. When the oil is very hot, sear the lamb until it is browned, about 5 minutes per side.
- Coat rack with the remaining herb paste, spread the breadcrumbs over the top of the lamb and drizzle with the melted butter. Immediately place the hot pan in the oven. Roast until an instant-read thermometer inserted in the thickest part reads 130° F, about 12 minutes.
- Transfer the rack to a serving platter or carving board and tent with foil. Let rest 5 to 10 minutes before slicing. Slice in between the bones, forming either single or double chops.