Rack of Lamb – With Dijon

November 12, 2011 Culinary Medicine 5 Comments

Rack of Lamb is one of the easiest proteins to make- it is healthy and the flavor is great.

First start with a great Rack:

There is debate among people who like their lamb from New Zealand and those who prefer American. I’ve tried lamb from New Zealand to the US and my favorite cuts are from Pure Bred Lamb (http://purebredlamb.com) . They raise and respect the lamb, and the lamb is delicious .

Ingredients:

1/2 cup of Dijon mustard

1/2 cup of Italian bread crumbs

1 Tablespoon of Fresh Rosemary

1 teaspoon of minced garlic

The juice from one lemon

Preheat the oven to 450 degrees

Mix all the ingredients in a bowl and spread the thick paste over the loin (meaty) side of the lamb

Put the lamb bone side down  into a casserole dish or any oven safe dish, or a roaster (two sides to a rack – the meaty side should be up) –

If the oven isn’t ready- it is ok to let this to sit for a bit

Put the dish the center of the oven

Cook for 25 minutes. Then turn the oven off.  Leave in the oven  for another 20 minutes and take out.

Once it is out of the oven leave it on the counter to “rest” for ten minutes

Cut and serve

If the lamb is too rare for your liking – heat up a skillet to medium heat and sear them the lamb for 1 minute per side.

About the Author
You probably first saw Dr. Simpson on TikTok or Instagram or Facebook or Twitter. Dr. Terry Simpson received his undergraduate, graduate, and medical degrees from the University of Chicago, where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. Until he found he liked people more than Petri dishes. After a career in surgery, his focus is to make sense of the madness, and bust myths. Dr. Simpson, an advocate of culinary medicine, believes in teaching people to improve their health through their food and in their kitchen. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcolm Baldrige award for healthcare in 2018 and 2011 for the NUKA system of care in Alaska and in 2013 Dr Simpson won the National Indian Health Board Area Impact Award. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, author, cook, and doctor “in that order.” For media inquiries, please visit www.terrysimpson.com.