Rack Of Lamb Rosa Maria Recipe

Time1h

Serves4

Grilled rack of lamb with mushrooms in a Dijon cream sauce. Served with roasted red potatoes & vegetables

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Ingredients

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1
Prepare the Rack of Lamb
Preheat the grill to medium-high heat. Season the rack of lamb with olive oil, salt, black pepper, and chopped rosemary. Allow it to marinate for 30 minutes at room temperature.
2
Grill the Lamb
Place the seasoned rack of lamb on the grill and cook for about 20-25 minutes, turning occasionally, until it reaches your desired level of doneness. Use a meat thermometer to check; aim for 130°F (54°C) for medium-rare.
3
Make the Dijon Cream Sauce
In a skillet over medium heat, add olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Add the sliced mushrooms and cook until they are browned, about 5 minutes.
4
Finish the Sauce
Stir in the Dijon mustard and heavy cream. Simmer for another 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
5
Serve
Slice the grilled rack of lamb and serve it drizzled with the Dijon cream sauce. Accompany with roasted red potatoes and seasonal vegetables.