Francis' Rack of Lamb

Posted by Unknown Monday, May 9, 2011
Taste Level: GR
Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 1-2 hours
Difficulty: 1

This Rack of Lamb is one of my very first original recipes ever.  I made it for the first time sometime in the early 90's.  It is also the first lamb recipe I decided to make for Zo.  Up until now she would not have lamb with me, unless you count the time at the Greek-fest where she had a bit too much Ouzo to drink and said, "Let me have a bite of that."  That being my lamb gyro that she proceeded to munch down upon.  The next day she was a bit peeved at me for letting her eat it, my defense was, "I said you do not want any of this."

Well this week I was digging through the freezer and mumbled, "Man I wish we could have this rack of lamb for dinner." Zo replied, "Lets have it then."  Stunned I blurted out, "I thought you did not want to have lamb?!?" She told me she had been thinking about trying it lately so I went to making my original lamb recipe, it may not be my best but it sure is one of my personal favorites!  Enjoy

1 rack of lamb
3 slices of smoked bacon
1/2 tsp essence

1 tbsp 1 tsp Stone ground Dijon mustard
1 garlic clove (minced)
1/2 of a shallot (diced)
1 tsp lemon zest
1 tsp freshly squeezed lemon juice
1/2 tsp smoked paprika
1 1/4 tsp honey
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp oregano
1/4 tsp thyme
fresh crack pepper

Mix all ingredients together in a small bowl. Rub the marinade all over the rack of lamb and marinate covered over night in the refrigerator.

Preheat oven or grill to 350 degrees.

Place a roasting rack on a baking sheet and lay rack of lamb bone down onto the roasting rack.  Lay 3 slices of bacon over lamb and sprinkle with essence.  Bake rack of lamb at 350 degrees for 1 hour and then in 15 minute increments checking the internal temperature until it reaches 145 degrees (it should not take more than 15-30 minutes after the initial hour.)

Remove from oven, cover in aluminum foil and let sit for 3-5 minutes before serving hot!  Enjoy!


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