LAMB WITH MUSTARD AND WINE

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Ingredients:

  • 6 cloves garlic, paste

  • 2 Tablespoons rosemary shoots, minced
  • 2 Tablespoons EVOO
  • 2 teaspoons black pepper
  • ½ cup Dijon mustard
  • 3 Tablespoons white wine
  • 2 lamb racks

Method:

For the marinade, mix together garlic, rosemary, oil, pepper, Dijon and wine; rub mixture onto lamb loins; refrigerate on a non-reactive platter for 8 hours; remove from refrigerator 1 hour before cooking to come to temperature.  Roast lamb at 400 F for approximately 25 minutes or it reaches 125F internal temperature; cover with foil and rest 10 minutes before slicing.


TO RECIPES

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