Rack of Lamb – With Dijon

Rack of Lamb is one of the easiest proteins to make- it is healthy and the flavor is great.

First start with a great Rack:

There is debate among people who like their lamb from New Zealand and those who prefer American. I’ve tried lamb from New Zealand to the US and my favorite cuts are from Pure Bred Lamb (http://purebredlamb.com) . They raise and respect the lamb, and the lamb is delicious .

Ingredients:

1/2 cup of Dijon mustard

1/2 cup of Italian bread crumbs

1 Tablespoon of Fresh Rosemary

1 teaspoon of minced garlic

The juice from one lemon

Preheat the oven to 450 degrees

Mix all the ingredients in a bowl and spread the thick paste over the loin (meaty) side of the lamb

Put the lamb bone side down  into a casserole dish or any oven safe dish, or a roaster (two sides to a rack – the meaty side should be up) –

If the oven isn’t ready- it is ok to let this to sit for a bit

Put the dish the center of the oven

Cook for 25 minutes. Then turn the oven off.  Leave in the oven  for another 20 minutes and take out.

Once it is out of the oven leave it on the counter to “rest” for ten minutes

Cut and serve

If the lamb is too rare for your liking – heat up a skillet to medium heat and sear them the lamb for 1 minute per side.

Dr. Terry Simpson About Dr. Terry Simpson
Dr. Terry Simpson received his undergraduate and graduate degrees from the University of Chicago where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. He found he liked people more than petri dishes, and went to medical school. Dr. Simpson, a weight loss surgeon is an advocate of culinary medicine. The first surgeon to become certified in Culinary Medicine, he believes teaching people to improve their health through their food and in their kitchen. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcolm Baldrige award for healthcare in 2011 for the NUKA system of care in Alaska and in 2013 Dr Simpson won the National Indian Health Board Area Impact Award. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, husband, author, cook, and surgeon “in that order.” For media inquiries, please visit www.terrysimpson.com.

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Latest Comments

  1. Dr Terry's Mother in Law! says:

    I know FIRST HAND that this tastes FABULOUS!!!! A great and easy recipe!! Love the format!! xo

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