CARRE D’AGNEAU (RACK OF LAMB)
2 Lamb racks
2 sprigs of rosemary
Salt and pepper
Smear lamb with mustard, the salt and the pepper. Put the rosemary sprigs on a baking sheet and lay the lamb on top. Drizzle olive oil over the meat.
Preheat oven to 390 F, and cook the lamb for 20 to 25 minutes maximum. Let rest for five minutes, cut and serve immediately.
I usually serve the lamb with French mustard but I also like to prepare this mint sauce:
1 bunch of mint leaves
Vinegar to taste
Sugar to taste
3 – 5 garlic cloves
Put all the ingredients in a food processor and blend well. Adjust seasoning at the end. The sauce has to be both sweet and sour and goes very well with the lamb.
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