Rack of Lamb with Festive Sauce
Minted tomato sauce and fresh pesto dress up this roasted rack of lamb.
- 1/2 cup Dijon-style mustard
- 1 Tbs balsamic vinegar
- 2 Tbs olive oil
- 2 Tbs minced fresh rosemary
- 3 garlic cloves, minced
- 1- 1/2 tsp kosher salt
- 2 American lamb racks, frenched
- Minted Tomato Sauce1 clove garlic, crushed with a little salt
- 1/4 cup water
- 2 Tbs olive oil
- 1/2 tsp dried oregano
- 1 to 2 Tbs red wine vinegar
- 2 to 3 tomatoes, crushed
- 1 Tbs lemon juice
- 1 Tbs chopped mint
- Combine mustard, vinegar, oil, rosemary, garlic and salt. Place the lamb in a roasting or sheet pan with the ribs curving down; coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Roast the lamb at 450°F for 20 minutes.
- While lamb roasts, prepare Minted Tomato Sauce. In a food processor, combine garlic, water, oil, oregano, vinegar, tomatoes, lemon juice and mint; blend for 1 minute.
- Remove lamb from oven; cover with aluminum foil. Allow to sit for 15 minutes. Cut into individual ribs; serve with Minted Tomato Sauce.
Calories from Fat 321 (56%)
(55%)Total Fat 36g
(55%)Saturated Fat 11g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Total Carbohydrate 3g
(3%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.