BARB'S LEGENDARY RACK OF LAMB

Ingredients:

• 1 CO Rack of Lamb (Link below)
• Purchase now at Brown's Top Shelf Meats
• 2 large garlic cloves
• ½ t salt
• 2 tsp crushed rosemary
• ¼ c olive oil
• 2 t mustard
• 2 t lemon juice
• ½ c bread crumbs

How to prepare:

1. PRE HEAT OVEN 500F
2. Put garlic through a press and mash to a paste with salt using a fork (this is crucial, so make sure you take your time 2-3 min minimum)
3. Whisk in the mustard, rosemary, lemon juice until well-mixed.  Then slowly whisk in your oil to achieve a mayonnaise-like cream
   
4. Score the fat on the lamb with an X and paint the mustard mixture over the rack, taking care to make sure the mixture ends up in all the score marks.  Wrap bones in foil to prevent burning.
5. Roast at 500F for 10 minutes.
6. Reduce to 400F and spread ½ c crumbs over the top of the mustard mixture. Drizzle with 2 t melted butter and return to the oven for 20 minutes or until cooked to your liking. 
7. Serve with broccoli like a boss and eventually learn how to actually plate food

Tips:

1. Make sure to let the lamb rest before measuring the internal temperature.  Mike’s Colorado rack of lamb took 40 minutes total (10 @ 500, 30 @ 400) to reach the perfect medium rare temperature (127.5 F in my opinion).  These will keep cooking after you remove them from the oven.
2. The fat cap on top will render down nicely, so try to save the drippings and use them for frying eggs.
3. If you want to, add 1 tsp of soy sauce to the mustard mixture.  My girlfriend has a gluten allergy, so I typically eschew soy.

Sincerely,

BTSM Customer