Description
This is a fabulous idea for Easter dinner or a quick yet elegant meal. Ask your butcher to remove extra fat and chine the bones (meaning to sever the backbone). Serve with roasted root vegetables.
Ingredients
Units
Scale
- 2 tbsp (25 mL) olive oil
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) finely chopped fresh rosemary or 1 tsp (5 mL) dried
- 1 clove garlic, minced
- 2 racks Ontario Lamb (6 to 8 ribs each), trimmed
Tapenade:
- 1 tbsp (15 mL) olive oil
- 1 clove garlic, minced
- 1/2 cup (125 mL) chopped Ontario Greenhouse Tomatoes
- 1/4 cup (50 mL) chopped Ontario Roasted Red Peppers
- 1/4 cup (50 m L) chopped olives
- 2 tbsp (25 mL) chopped capers
Instructions
- Tapenade: In small saucepan, heat oil over medium-high heat; sauté garlic, tomatoes and red peppers until softened, about 5 minutes. Add olives and capers; cook for 3 minutes to blend flavours. (Tapenade can be refrigerated in airtight container for up to 3 days; rewarm to serve.)
- In large bowl, combine oil, mustard, rosemary and garlic; rub over meaty parts of lamb. Reserve any remaining oil mixture.
- In large heavy-bottomed skillet, brown each lamb rack on all sides over high heat, about 1 minute each side. Place in shallow roasting pan; top with any remaining oil mixture. Cover exposed bones with foil to prevent burning.
- Roast in 450°F (230°C) oven for 20 minutes. Reduce heat to 325°F (160°C); roast for 10 to 15 minutes for medium-rare or until desired doneness. Cut racks into 3 or 4 ribs serving per person. Serve with tapenade.
Notes
Recipe and photography courtesy of Foodland Ontario
Nutrition
- Calories: 415
- Fat: 27
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 37 g