Rack of Lamb with Rosemary
Rack of Lamb with Rosemary
Serves 4 to 6 (2 to 3 people per rack)
Original recipe from Just Cook with Sally, reformulated for Molesini Wine Club
Prep time: 10 minutes; marinating time 2 to 48 hours
Roast time: 25 minutes plus 10 minutes rest
Marinade for two racks of lamb
3 cloves garlic, peeled
1 half-inch (12.7 millimeters) slice of fresh ginger, peeled
1 tablespoon (15 milliliters) fresh rosemary
2½ tablespoons (37.5 milliliters) Dijon mustard
1 teaspoon (5 milliliters) soy sauce
1 teaspoon (5 milliliters) coarse salt
1 teaspoon (5 milliliters) pepper
2 tablespoons (30 milliliters) olive oil
Directions
Two hours, and up to 48 hours, before serving, combine marinade ingredients in a mini blender and pulse until smooth. Rub marinade evenly over two racks of lamb and place in a Ziplock. Refrigerate until one hour prior to roasting.
Preheat oven to 425° F (220° C). Rub olive oil on the surface of a cast-iron skillet, small roasting pan, or rimmed baking sheet. Place the lamb upright, intertwining the bones of the two racks to keep them semi-standing. Douse with as much marinade as possible. Sprinkle a small amount of salt on the fatty side of the meat.
Place lamb in the middle of the oven and roast 10 minutes. Lower temperature to 375° F (190° C) and for medium-rare meat, roast until meat thermometer reads 135° F (57° C), approximately 15 more minutes. Remove from oven. Place lamb on a carving board and tent with tinfoil. Allow to rest 5 to 10 minutes. Carve into either single or double chops and serve with mint or red pepper jelly or chutney.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
