Remove lamb from refrigerator and let warm slightly. Preheat oven to 450 degrees move rack to center
Next, prepare your ingreedients. Peel and chop garlic and rosemary to desired size. Then, in a bowl mix Dijon mustard, garlic, honey, rosemary and set aside. Season lamb rack with salt and pepper on both sides.
Heat olive oil in a skillet over medium heat. When oil is almost smoking, sear the lamb on both sides for 3 to 5 minutes and set aside on a clean plate.
Using a brush or the back of a spoon, coat lamb with Dijon rosemary mixture. When evenly coated, place your rack in an oven safe skillet and roast for 12 to 18 minutes depending on your desired doneness
Useing a meat thermometer, check your lamb- at 10-12 minute intervals and you can use the list below to see how done your lamb is:
Bloody rare: 115 to 125 degrees F
Rare: 125 to 130 degrees F
Medium rare: 130 to 140 degrees F
Medium: 140 to 150 degrees F
When lamb is at your desired doneness remove from oven and cover loosely with some foil and let rest for 5 minutes. Finally, cut between the bones and serve
You did it! We like to serve ours with a glass or two of Port Townsend Vineyards 2018 Malbec! This Malbec features balanced and flavorful notes of red raspberries and black plum to bring out the fresh rosemary of this dish. Smooth precipitating tannins accentuate the robust and earthy lamb making them quite a lovely pair. Try this recipe with Gorgonzola Green Beans on a bed of light and fluffy potatoes. Enjoy!