Cristina's Big Bowl of Love
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Rack of Lamb
Make the syrup ahead of time, or even the day before. In a saucepan over medium heat, bring the vinegar and sugar to a simmer, cooking until the mixture has the consistency of syrup, 8 to 10 minutes. Continue to cook, reducing by half. Remove the pan from the heat, and let cool for 10 minutes. Add the mint and mix. Cover with plastic wrap and cool for about 1 hour. Store in an airtight container in the pantry, and serve at room temperature.
Preheat the oven to 450 F.
Place the ribs bone side down in a roasting pan. Place 2 tablespoons of the Dijon mustard on each rack of lamb, and rub all over the top with the back of a spoon. Over each rack, sprinkle 1/2 teaspoon of the garlic powder and drizzle 1 tablespoon of the soy sauce. Divide the thyme over the two racks. Drizzle 1 tablespoon of the olive oil over each rack, and crack plenty of pepper over both.
Bake the lamb for 18 to 25 minutes.
Turn on the broiler. Place the lamb in the broiler 4 inches from the heat source, and broil for 2 to 3 minutes, until the top is golden and bubbly. Keep and eye out so it doesn't burn. Transfer the lamb to a cutting board. Cover lightly with foil, and let rest for 5 to 6 minutes. Slice the racks into chops by cutting between the bones. Place on a platter, or serve 2 to 3 chops per plate, with the mint syrup on the side. Garnish with a sprig of mint (if using). I like to serve White Bean Puree with this dish.
This recipe is featured in Cristina's new cookbook, Cristina Ferrare's Big Bowl of Love.
Click here to get the book!
Photo reprinted with permission from Cristina Ferrare's Big Bowl of Love copyright 2011 by Cristina Ferrare, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Todd Porter and Diane Cu.
Published on March 31, 2011