February 18, 2010: Roast Rack of Lamb with Lemon, Mustard and Herbs

I was drawing a blank on what to write about... until it dawned on me that today it's Laurie's birthday! (Laurie is my dearest friend ever!) I remember one of her birthday celebrations from our teenage years. It was a family affair. We were seated around the elegant antique pine table -- the one with the built-in lazy susan -- in her mother's dining room in Jamaica, NY and savoring one of Laurie's favorite meals: a splendid leg of lamb with all the trimmings. (The birthday cake was from a local bakery, whose name escapes me. You know, it's the kind with the totally decadent sugary flowers. A tradition-bound indulgence, reserved for special family occasions.) I was rather impressed by my friend's sophisticated palette; lamb was not on my Top Ten list at the time. But, Laurie definitely became an influence in expanding my culinary horizons... among many other adventures.

So, in honor of Laurie, I'm sharing this recipe for a succulent rack of rosy lamb. It may not be the roast her mother so memorably served, but I think it would fit the bill. The marinade brilliantly complements the lusty flavor of the meat. You can use a single herb or a create a bouquet of flavors. The mustard helps maintain the juiciness of the meat.

Happy Birthday Lovely Laurie!

ROAST RACK OF LAMB WITH LEMON, MUSTARD AND HERB

Lemon, Mustard & Herb Marinade
2 cloves garlic, pressed
1/2 t sea salt
1 T soy sauce or Bragg's Amino Acids
Chopped fresh herbs, such as rosemary, thyme, chives and/or oregano
2 T lemon juice
1/4 cup olive oil

Combine all the ingredients in a small bowl.


2 racks of lamb, trimmed
1/2 cup fresh bread crumbs
2 T melted butter, optional

Brush the marinade on the trimmed racks of lamb. Place in a glass dish, cover and refrigerate for at least 2 hours or up to one day in advance.

Preheat oven to 500 degrees F. Set the rack to upper middle level of your oven. Place the lamb in a metal roasting pan, then roast for 10 minutes at 500 degrees to sear the meat. Reduce the temperature to 400 degrees F. Open the oven and quickly spread the bread crumbs over the tops of the racks and drizzle with the optional butter. Return to the oven and roast for 20 minutes, or until an internal meat thermometer measures 125 degrees F. The meat should be a nice rosy pink color. Let the roasts rest for 5 minutes before carving into individual ribs.

*Lentil salad and and parboiled fresh asparagus spears are nice accompaniments for lamb and make a lovely springtime dinner.*For a summertime menu, you could marinate individual chops and grill the lamb. Serve with grilled vegetables or ratatouille with bulgur salad.

*If you're having a small dinner party, an elegant touch would be to carve the rack of lamb at table.

*The marinade is equally marvelous for steaks, chicken and seafood.