Recipe by Judith W. Miller (Anna’s grandmother)
Serves: 2lb Rack of Lamb serves ~4-6 people
This marinade is also excellent on Lamb Chops or Lamb Shoulder Chops. For appetizers, plan on one lamb chop per person; for dinner, plan on more!
2lb Rack of Lamb
5 oz Dijon mustard
2 tablespoons soy sauce
2 smashed garlic cloves
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
1/2 teaspoon ginger
2 teaspoons olive oil
2 teaspoons tarragon vinegar
Trim off excess fat from the meat; mix all marinade ingredients
together and spread all over meat – rack or chops. Let stand for
several hours before cooking.
For Rack of Lamb: Roast at 400F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on size), until a meat thermometer inserted into the thickest part of the meat reads 125F (for rare) or 135F (for medium rare). Remove from oven, cover with foil and let rest for 5-10 minutes.
For Shoulder Chops or Lamb Chops: Pre-heat your broiler on high for at least five minutes. Broil under high heat for 2-3 minutes (larger shoulder chops may need 4-5 minutes), then flip (cooked side should be very caramelized and crispy, but not burned). Use a meat thermometer to achieve desired doneness.