Mustard-Glazed Rack of Lamb
Ingredients
2 tablespoons thyme leaves
1 tablespoon parsley leaves
½ tablespoon rosemary leaves
2 garlic cloves
¼ cup Dijon mustard
½ teaspoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1 lamb rack
2 teaspoons salt
½ teaspoon black pepper
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Start the marinade
In the bowl of a food processor fitted with the blade attachment, place the thyme, parsley, rosemary and garlic. Pulse until roughly chopped, about 6-8 pulses.
2 tablespoons thyme leaves
1 tablespoon parsley leaves
½ tablespoon rosemary leaves
2 garlic cloves
food processor
measuring spoons
Add the mustard and vinegar
Add the Dijon and balsamic vinegar. Pulse until combined.
¼ cup Dijon mustard
½ teaspoon balsamic vinegar
spatula
measuring cups
Finish the marinade
With the processor running, slowly pour in the olive oil through the feed tube. Process until smooth.
3 tablespoons extra-virgin olive oil
liquid measuring cup
Add the marinade
Place the lamb in a large bowl. Pour the marinade over the lamb. Toss until evenly coated. Sprinkle it with the salt and pepper on all sides. Cover and marinate at least 1 hour at room temperature, up to overnight in the refrigerator.
1 lamb rack
2 teaspoons salt
½ teaspoon black pepper
tongs
large bowl
Insert the June Food Thermometer
Place the lamb bone-side down on the June Roasting Rack set in a June Pan. Horizontally insert the June Food Thermometer into the geometric center of the meat, avoiding the bones. Set cooking preferences using the button below.
June Pan
June Food Thermometer
June Roasting Rack
Roast the lamb
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. June will notify you when the lamb is done.
June Oven
Rest and serve the lamb
Remove the lamb from the June Oven and rest for 10 minutes. Slice the lamb vertically between the bones to cut it into individual chops before serving.
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