Recipe: Roast Rack of Lamb
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Roast Rack of Lamb
8 servings
Neema Enriquez serves this lamb with a root vegetable mash. The lamb needs to marinate for at least 4 hours, or up to overnight. Adapted from Bon Appetit magazine (April 2004).
1/2 cup plus 3 tablespoons olive oil
9 medium cloves garlic, minced
4 medium shallots, minced
4 tablespoons Dijon-style mustard
1/2 cup packed mint leaves, finely chopped
Leaves from 4 rosemary sprigs, finely chopped
2 tablespoons light brown sugar
1 tablespoon white wine vinegar or champagne vinegar
1 teaspoon salt
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