Lamb Rib Roast Dijon
When selecting lamb racks (rib roast), allow at least 3 ribs per person. Racks are usually sold 6 to 8 ribs per roast. This recipe will have to be adjusted logically to accommodate more than two people. Serve with roasted root vegetables, rice pilaf or mashed garlic-potatoes. Suggested wines - sauvignon-shiraz or sauvignon-blanc (or both). For dessert, i would recommend a lime gelato, to aid digestion; or skip dessert and have another bottle of sauvignon-blanc and a selection of cheeses and fresh fruit.
Steps
Preheat oven to 375 degrees f.
Trim exterior fat on roast to within 1 / 4 inch.
Coat with dijon mustard.
Combine bread crumbs , basil and garlic.
Pat mixture over mustard.
Place roast , fat side up , on rack , in open roasting pan.
Insert meat thermometer in thickest part , not resting in fat or on bone.
Do not add water , and do not cover.
Roast in preheated oven to desired doneness.
Allow 30-35 minutes per lb.
For rare.
35-40 minutes for medium.
And 40-45 minutes for well done.
Remove roast when meat thermometer registers 140 degrees f for rare.
160 for medium and 170 for well done.
Garnish with lemon slices and italian parsley , if desired.
Ingredients
racks of lamb, dijon mustard, soft breadcrumbs, dried basil leaves, garlic, lemon slice, italian parsley