Ingredients
¼ cup olive oil
Rack of lamb (about 2lb)
Salt and pepper
½ cup New Canaan Farms Rosemary & Olive Dijon
Serve with
Mini roasted potatoes and leafy greens – broccolini and green beans are great!
Directions
- Preheat the oven to 425 – 450°. Insert a meat thermometer into the center of the lamb rack; coat with the olive oil and season with salt and pepper.
- Place the lamb onto a roasting pan and scatter small potatoes (also basted with oil and seasonings) around .
- Leave to roast for approx 16-18 minutes, checking the temperature occasionally.
- When the temperature is close to 120° (for medium rare; leave for longer if you prefer medium or well done) remove from the oven and quickly spoon the roasted potatoes into a separate warmed dish. Change the oven setting to a low broil and baste the lamb with the Olive Rosemary Dijon.
- Place back under the hot broiler to crisp for around 3 minutes, until crispy but not too brown.
- Allow to rest for 5-7 minutes, loosely covered with foil, while you prepare the other vegetables. The lamb temperature will continue to rise. Serve at 130° for medium rare; 140° for medium-well and 150° for well-done.