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 .
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
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 received his MD. Dr. Simpson, then became a renowned weight loss surgeon, and a leading advocate of culinary medicine. The first surgeon to become certified in Culinary Medicine, he advocates teaching people to improve their health through their food. 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 Malcom Baldrige award for healthcare in 2011 for the NUKA system of care in Alaska. 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.