When my boys were little their Grandmother would watch them eat these and be amazed. She would say to me, “Megan, your boys eat lamb chops like other children suck on lollipops!”
1 8-rib lamb rack
4 tablespoons olive oil
2 tablespoon Dijon mustard
1 tablespoon fresh flat leaf Italian parsley
2 tablespoons soy sauce
1 garlic clove, crushed
Fresh ground pepper
This is enough for 2 people - I find we can all eat about 4 per person and each rack comes with 8 ribs so increase your amounts according to your number of guests.
Always take your meat out of the refrigerator 30 minutes before cooking.
Whisk all ingredients together.
Coat lamb rack on both sides.
Broil 5 minutes each side.
Turn oven to 400 degrees.
Bake for 10-15 minutes (for rare). Turn over 1/2 way through.
Remove from oven and let stand 5 minutes before carving.
Careful not to make these too rare - I find if you are doing more than 1 rack in the oven you need to adjust this recipe. For instance, I made 3 racks last night - I broiled on 1 side for 10 minutes - turned over and broiled on the other side for just 5 minutes and then turned oven from broil to 400 degrees and cooked another 10 minutes. They were perfect!
