This is one of my favorite winter menu staples because it’s indulgent and so easy. The recipe that I am sharing today was inspired by an old Lee Bailey recipe, which was likely inspired by a Brennan recipe, making it New Orleans GOOD. The marinade gives the lamb the right about of seasoning, complimenting the lamb’s flavor perfectly. My favorite part about serving this for company is that the work is 95% on the prep end, leaving you free to focus on other parts of the meal and enjoy your guests. While rack of lamb promises to be overpriced in restaurants, serving it at home can bring the price down significantly. Costco sells a great quality rack of lamb for about $14, and it is easy to cut the lollipop chops and french the bones yourself. Frenching the bones is a nice but not necessary step- all personal preference.
A note about “frenched” bones:
To “french” a bone is a culinary term that means to cut the meat away from the end of a rib or chop so that part of the bone is exposed. If you would rather not do this yourself, a skilled butcher is usually happy to do it for you.
The marinade is so balanced and flavorful that you may want to experiment with it for other cuts of meat. It is easily scaled to accommodate more lamb if you are feeding a crowd, and also delicious when cooked on the grill. See recipe for temperature and timing. Bon Appetit!
- Rack of Lamb
- 1/4 cup Dijon Mustard
- 3 tbsp fresh rosemary leaves, chopped (save extra stems for garnish when serving)
- 2 tbsp white wine vinegar
- 2 tbsp dry white wine
- 1 tsp black pepper
- 1-2 tbsp unsalted butter, melted
Trim fat from lamb and slice into individual chops (Lamb "Lollipops"). French the bones if desired. Place in a gallon ziplock bag, one layer. Mix together all other ingredients except butter and pour into ziplock, making sure that it coats all surfaces of the lamb. close ziplock and refrigerate overnight, turning once or twice before cooking.
To cook, remove the lamb from refrigerator at least an hour before you preheat the broiler. Blot off excess marinade. Brush the slices with melted butter. Broil about 3 inches from flame for 2-3 minutes per side, brushing with butter as you turn meat.
* also excellent if you prefer to grill over med high heat for 2 min per side