|Conventional ||5 Mins||20 Mins||25 Mins
|TurboChef ||5 Mins||
- 1 ea. of French-cut, rack of lamb (8 bones, about 16 oz.)
- 1 tbsp. of soy sauce
- ¼ c. of Dijon mustard
- 2 cloves of garlic, minced
- ¼ c. of fresh mint leaves, chopped*
Rack of lamb is an elegant but simple dinner for two. A good whole grain or Dijon mustard is a classic preparation. We have borrowed some tips from Anna Pump the gourmet cook of the Hampton’s for this preparation. Serve with cous cous and a fresh field green salad and your favorite vegetable for a complete meal.
Turn Turbochef oven on by turning oven to ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Rack of lamb ’. Press ‘START’ to begin the preheat cycle.
To prepare the Rack of lamb, using a sharp knife, remove most of the fat cap and silver skin from the rack of lamb. Leave about a 1/8” of fat on the eye of the lamb but scrape any fat off of the bones so they are clean. Mix mustard, soy sauce, garlic and mint together and brush a light coating over the lamb. Avoid getting the mustard sauce onto the bones. You may let this mixture marinate into the lamb for 30 minutes at room temperature. Place rack of lamb into a ceramic or Pyrex dish and place into the oven.
Press ‘START’ again and bake under ‘Rack of lamb’ for 4 minutes for a single rack or 5 ½ minutes for 2 racks. Remove from the oven and let rest for 4-5 minutes. Prepare the cous cous when you put the rack of lamb in the oven for a perfectly timed meal. Cut the rack between every other bone to make 2-chop portions. Garnish with fresh mint or if using rosemary, garnish with a sprig of rosemary.
* You may substitute minced rosemary for the mint for a different flavor.