BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL RED MEATS (BEEF, LAMB)

LAMB WITH MUSTARD AND WINE

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Ingredients:

6 cloves garlic, paste
2 Tablespoons rosemary shoots, minced
2 Tablespoons EVOO
2 teaspoons black pepper
½ cup Dijon mustard
3 Tablespoons white wine
2 lamb racks

Method:

For the marinade, mix together garlic, rosemary, oil, pepper, Dijon and wine; rub mixture onto lamb loins; refrigerate on a non-reactive platter for 8 hours; remove from refrigerator 1 hour before cooking to come to temperature.  Roast lamb at 400 F for approximately 25 minutes or it reaches 125F internal temperature; cover with foil and rest 10 minutes before slicing.

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