Saturday, May 8, 2010

Simple, elegant dinner

Ina never steers me wrong. Tonight, to continue the ongoing celebration of our 5th anniversary, I made Jeremy rack of lamb. sounds so fancy but, gentle reader, it's actually very simple. Seriously, the hardest part was paying for the lamb at Whole Foods today (it's expensive). I did get the distinct pleasure, however, of having Jeremy order the lamb from the butcher, making sure it was "frenched."

Serves 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature. Preheat the oven to 450 degrees F.  Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.  Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

Paired with a glass of Bordeaux, it was the perfect Saturday dinner.

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