Rack Of Lamb with Rosemary Rub (marinade)
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 6 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 teaspoon mustard seeds
- 1 ½ teaspoon salt
- 1 ½ teaspoon garlic powder
- 12 g rosemary, dried
- 1 teaspoon sugar, brown
- 2 teaspoons mustard powder
- 1 teaspoon pepper, ground
- 2 rack lamb (s)
- Olive oil for greasing
Print Recipe
Pin Recipe Instructions
- For the rub, crush the mustard seeds with a mortar so that the seeds are broken open. Then add salt, garlic, rosemary, sugar, mustard powder and crushed pepper. Mix everything together properly.
- Now wash the rack of lamb, pat dry and rub on both sides with the rub and leave to marinate in a plastic bag in the refrigerator for 4 to 5 hours.
- Fry the squares on all sides in a pan (approx. 5 to 6 minutes). Meanwhile, preheat the oven to 150 degrees circulating air.
- As soon as the oven is heated, grease a roasting pan with olive oil, place the rack of lamb in the roasting pan and let it cook in the oven. If the lamb stays in the oven for about 50 minutes, it is almost cooked through and very juicy, at 45 minutes it is still slightly pink.
- Tip: A rub is a dry marinade. The rub can also be used wonderfully on poultry or pork and grilled.
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