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The ingredients needed to cook Rosemary, Garlic, & Mustard Rack of Lamb:
- Get 8 ribs, split in 2
- Use 8 clove garlic cloves, peeled, divided
- Get 1/3 cup Dijon mustard
- Provide 1/2 cup extra virgin olive oil
- You need 1/4 cup dry white wine (I used Savignon Blanc)
- Use 2 tbsp chopped fresh rosemary
- Prepare 2 tbsp lemon juice
- Provide 3 tbsp fresh chopped flat leaf parsley
- Get 1 1/2 lb small, red potatoes
- Take 2 red onions, peeled and quartered
- Prepare 4 carrots
- Use 8 stick fresh thyme
Instructions to make Rosemary, Garlic, & Mustard Rack of Lamb:
- Using the tip of a small knife, make small slits all over the meat.
- Thinly slice 4 garlic cloves.
- Insert garlic into the slits in the lamb; set aside and let rest.
- Combine the remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in a food processor or blender. Blend until a coarse puree is formed.
- Spread half the puree on the top of the chops.
- Turn the lamb upside-down and season with the rest of the puree.
- Preheat out oven to 400°F.
- Add the vegetables to the bottom of the roasting pan.
- Drizzle olive oil over the veggies, dust with salt an pepper and cover with thyme sprigs.
- Place vegetables in the oven.
- Drizzle olive oil in a 12" pan and place on a burner with medium-high heat.
- Add 4 lamb pieces to the pan with the bones pointing to the outside of the pan to ensure even heating.
- Cook for 2 minutes and flip.
- Cook for an additional 10 minutes.
- Transfer the lamb to the roasting rack that matches the pan with the veggies.
- Cook for 10 minutes for medium-rare.
- Remove the lamb from the oven and let rest for 10 minutes.
- At the end of the 10 minutes, plate and serve.
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