About a year ago, I was planning to make rack of lamb for my husband’s birthday, so I walked into a local butcher shop called Della Pietra’s. A lovely gentleman behind the counter asked me how I was going to cook the lamb, and I said that I wasn’t really sure yet. Right then and there, he rattled off the ingredients for a delicious bourbon and mustard marinade and told me exactly how to cook it to a perfect rare temperature. The result was fantastic and I’ve made it several times since. It’s a wonderful special occasion dish (not that you can’t eat it anytime), and way more interesting than the traditional lamb and rosemary combo.
INGREDIENTS:
- 2 tbsp. dijon mustard
- 2 stems rosemary, leaves removed and roughly chopped
- 1/4 c. bourbon
- 1 whole rack of lamb for 2 servings, trimmed and scored (ask your butcher to do this)
- Olive oil
PREPARATION:
Whisk the dijon, bourbon, and rosemary leaves together in a small bowl. The consistency should be like a thick sauce; if it’s too watery, add a little more dijon to thicken.
Place the lamb in a shallow dish. Using a brush, coat it on both sides with the marinade. Refrigerate at least 1 hour. Remove and rest at room temperature for 10 minutes.
Preheat the oven to 400 degrees. Lightly oil an ovenproof skillet and heat on high. Sear the lamb, fat side down, for 3 minutes.
Flip it and put the skillet in the oven for 12 minutes.
Remove the skillet from the oven, place the lamb on a cutting board, and let rest for 10 minutes before slicing into chops.
Served here with Potato, Zucchini and Squash Gratin.
- 2 tbsp. dijon mustard
- 2 stems rosemary, leaves removed and roughly chopped
- ¼ c. bourbon
- 1 whole rack of lamb for 2 servings, trimmed and scored (ask your butcher to do this)
- Olive oil
- Whisk the dijon, bourbon, and rosemary leaves together in a small bowl. The consistency should be like a thick sauce; if it's too watery, add a little more dijon to thicken.
- Place the lamb in a shallow dish. Using a brush, coat it on both sides with the marinade. Refrigerate at least 1 hour. Remove and rest at room temperature for 10 minutes.
- Preheat the oven to 400 degrees. Lightly oil an ovenproof skillet and heat on high. Sear the lamb, fat side down, for 3 minutes. Flip it and put the skillet in the oven for 12 minutes.
- Remove the skillet from the oven, place the lamb on a cutting board, and let rest for 10 minutes before slicing into chops.
An urban cooking blog featuring recipes, tips, and techniques from a busy Brooklyn girl and her dog. 
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