Whole Roasted Colorado Lamb Rack Recipe
Fresh Herb and Dijon Crusted | Baby Arugula | Blistered Tomatoes | Dried Cherry Demi-Glace
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Ingredients
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Lamb Rack
Blistered Tomatoes
Dried Cherry Demi-Glace
Baby Arugula Salad
Method
Prepare the Lamb Rack
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Season the Lamb
In a small bowl, mix the Dijon mustard, chopped rosemary, thyme, parsley, salt, and black pepper. Rub this mixture all over the Colorado lamb rack, making sure to coat it evenly.
- 3
Roast the Lamb
Place the lamb rack in a roasting pan, bone side down. Roast in the preheated oven for about 25-30 minutes for medium-rare, or until an internal temperature of 135°F (57°C) is reached. Remove from the oven and let rest for 10 minutes before slicing.
Prepare Blistered Tomatoes
- 4
Blister the Tomatoes
While the lamb is roasting, heat a skillet over medium-high heat. Add olive oil and the cherry tomatoes. Season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are blistered and tender. Remove from heat.
Make the Dried Cherry Demi-Glace
- 5
Prepare Baby Arugula Salad
- 6
Toss the Salad
In a large bowl, combine baby arugula, olive oil, lemon juice, salt, and black pepper. Toss gently to coat the arugula with the dressing.
Serve the Dish
- 7
Plate the Dish
Slice the roasted lamb rack into chops and arrange them on plates. Serve alongside the blistered tomatoes and baby arugula salad. Drizzle the dried cherry demi-glace over the lamb.