Slow-Roasted Rosemary & Olive Lamb

Rack of lamb always feels like a showstopper, but this recipe keeps it simple and stress-free. A brush of olive oil, a sprinkle of salt and pepper, and a generous glaze of our Rosemary & Olive Dijon are all you need to bring out the big flavor. It’s an elegant dish for entertaining, yet easy enough to pull together for a special family meal.

Serves: 4
Prep Time: 2 minutes
Cook Time: 22 minutes

Ingredients

·         ¼ cup olive oil

·         1 rack of lamb (about 2 lb)

·         Salt and pepper

·         ½ cup New Canaan Farms Rosemary & Olive Dijon

Serve With: Mini roasted potatoes and leafy greens

Directions

1.    Preheat the oven to 425–450°F. Insert a meat thermometer into the center of the lamb. Coat with olive oil and season with salt and pepper.

2.    Place lamb on a roasting pan. Scatter small, oil-and-seasoning-coated potatoes around the rack.

3.    Roast 16–18 minutes, checking temperature occasionally. For medium-rare, remove when lamb is close to 120°F (leave longer for medium or well-done).

4.    Transfer potatoes to a warmed dish. Switch oven to low broil. Baste lamb with Rosemary & Olive Dijon.

5.    Return lamb to the oven and broil for 3 minutes, until crisp but not too brown.

6.    Rest 5–7 minutes under loose foil. Internal temperature will continue to rise: 130°F for medium-rare, 140°F for medium-well, and 150°F for well-done.

7.    Slice and serve with roasted potatoes and greens.

Other Variations to try…Our Balsamic Dijon for a classic flavor. Use Raspberry Mustard for a sweet-tangy twist that pairs beautifully with lamb.