Lamb is the perfect special occasion supper, but is easier to cook than you might think!
- 1 tablespoon minced rosemary (about 2–3 sprigs)
- 1/2 teaspoon minced thyme leaves (about 3–4 sprigs)
- 2 cloves garlic, minced
- ½ teaspoon sea salt or real salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoons dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 rack of lamb, about 1.5 pounds
- In a small mixing bowl, combine the rosemary, thyme, garlic, salt, black pepper, dijon mustard, balsamic vinegar, and extra virgin olive oil.
- Pat the lamb dry and marinate with the garlic and herb mixture
- Marinate for up to 24 hours, or leave at room temperature for 90 minutes. (see note)
- Preheat the oven to 450ºF.
- Roast the lamb on a rimmed baking sheet for 20-25 minutes, or until an instant read thermometer reads 120-125ºF (for rare) or 130-135ºF (for medium rare). Cover with aluminum foil and allow to rest for 10 minutes before slicing.
If marinating the lamb for more than two hours: Wrap tightly and place in the refrigerator. 90 minutes to two hours before you’re ready to roast, remove the lamb from the fridge and allow it to come to room temperature.
If cooking within two hours: Place the lamb on a baking sheet and leave at room temperature for up to two hours.