Ingredients

• Butterflied Leg or Rack of Lamb, trimmed and frenched
• 4 cloves garlic, peeled
• 1 teaspoon salt
• ¼ cup Dijon mustard
• 2 heaping tablespoons fresh rosemary, chopped fine
• 3 tablespoons lemon juice
• ¼ cup Dijon mustard
• ¼ cup plus 2 tablespoons olive oil
• ½ c. fresh bread crumbs and 2 tbs. olive oil (for use with rack roast – optional)

Preparation – Marinade

Butterflied Leg:

Coat meat with sauce and marinate for several hours under refrigeration.

Place in a roasting pan, reserving excess sauce.

Brown under the broiler (475˚F) for 10 minutes on each side.

Coat again with reserved sauce and bake at 375˚F for 15-20 minutes or until 128˚F is recorded with an instant meat thermometer.

Allow to rest for 10-15 minutes before carving (tent very loosely with foil to prevent from cooling).

Rack of Lamb:

Use only 2 cloves of garlic in sauce.

Coat rack on all sides and marinate for 1-2 hours under refrigeration.

Roast at 500˚F  for 10 minutes.

If using optional crumbs, coat the meat side of the rack with them after tossing them in the olive oil.

Reduce the oven temperature to 400˚F and continue to roast for 15-20 minutes or until 125˚F is recorded with an instant meat thermometer.

Allow to rest 10 minutes before carving (tent very loosely with foil to prevent from cooling).

Recipe Source: Lynn Mordas , Dashing Star Farm Products available at Silamar Farm on Route 22 south of Millerton, NY, the Millerton Farmer’s Market and Westchester County Indoor Farmer’s Market starting 11/22

Dish goes well with Potato, Leek and Fennel Gratin