To celebrate the New Year, I decided to try making rack of lamb. For this occasion, I seasoned the lamb with salt and pepper and seared all sides. Then, I coated the meat with Dijon mustard followed by a light coating of Parmesan cheese and breadcrumbs. In the meantime, I prepared grilled green beans and potato wedges flavored with coarse salt and fresh rosemary from the garden. I roasted the lamb until about 140 degrees F for medium rare.
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