Serves 4-6
- 2lb Rack of Lamb or 2lbs Lamb Chops
- 5 oz Dijon mustard
- 2 tablespoons soy sauce
- 2 smashed garlic cloves
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1/2 teaspoon ginger
- 2 teaspoons olive oil
- 2 teaspoons tarragon vinegar
Marinate the lamb
Mix all marinade ingredients together. Spread evenly on all sides of the meat (if using chops, spread on both sides). Let stand in the fridge 3-4 hours before roasting.
Remove from fridge 30-60 minutes before cooking to allow the meat to come to room temperature.
Roast or Broil Lamb
For Rack of Lamb
Roast at 400F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on size), until a meat thermometer inserted into the thickest part of the meat reads 125F (for rare) or 135F (for medium rare). Remove from oven, cover with foil and let rest for 5-10 minutes.
For Shoulder Chops or Lamb Chops
Pre-heat your broiler on high for at least five minutes. Broil under high heat for 2-3 minutes (larger shoulder chops may need 4-5 minutes), then flip (cooked side should be very caramelized and crispy, but not burned). Use a meat thermometer to achieve desired doneness.
