Updated: Jun 25, 2022
I usually prepare this Rack of Lamb menu during holiday like Easter Sunday, 4th of July or even Christmas holidays. However, side dishes that can go well with this Rack of Lamb will be mashed potato, roasted broccoli, roasted asparagus, or saute colors bell peppers and sweet yellow onion, all can go well with this big meal.
Lamb meat usually smell unpleasant but the marinade sauce and the ingredient like rosemary and thyme will reduce the smell of the lamb meat while mustard and balsamic vinegar will give the salty and sour flavor to the meat and make the meat moist and tender meat by marinade for at least 1 to 2 hours. I serve with Roasted Baby Broccoli and Mashed Potato. Let's get busy in the kitchen with me ~ Happy Holiday!
Menu Ingredients Serving for 4
Rack of Lamb and Marinade Sauce Ingredients
1 and 1/2 pound of Lamb Rack
3/4 teaspoon of Salt
1 tablespoon of Chopped Fresh Rosemary
1/2 tablespoon of Chopped Fresh Thyme
3 cloves of Minced Garlic
1/4 cup of Dijon Mustard
1 tablespoon of Balsamic Vinegar
Rack of Lamb Preparation
Clean lamb by rinse with water twice and dry with paper towel then place on the baking sheet pan, set a side.
In a medium mixing bowl, combined all ingredients together; salt, rosemary, thyme, garlic, dijon mustard, and balsamic vinegar, mixed all ingredients well until everything smooth and combined. (You can make it easy by put all ingredients mixing in the food processor and blend for 1 minutes, then marinade sauce ready to go).
Put marinade sauce over lamb and leave at a room temperature to let sauce marinade the lamb for about 1 hours.
Preheat over 450 Fahrenheit degree.
Bake the lamb for about 20 minutes (if you need for rare), 25 minutes (if you need for medium rare).
After take the lamb out, I will use a food thermometer check the meat and inside temperature should be about 125 – 130 Fahrenheit degree (My family prefers medium rare, so, if yours prefers rare then temperature should be about 110 - 120 Fahrenheit degree inside the meat).
Cover with placement paper to let the meat still continue cooking for about 15 minutes.
Cut pieces through the bone and put on a plate and serve with roasted broccoli and mashed potatoes, Enjoy!
Roasted Baby Broccoli Ingredients
2 batches of Baby Broccoli, cut the end off)
1/2 tablespoon of Salt
1 teaspoon of Grounded Black Pepper
2 tablespoons of Virgin Olive Oil
Roasted Baby Broccoli Preparation
Rinse the broccoli with water or soak with apple cider vinegar for 15 minutes then dry well with paper towel.
Preheat oven for 450 Fahrenheit degree
In a medium baking sheet pan, placed broccoli and sprinkle salt and black pepper over the broccoli, then added olive oil over the broccoli.
Roasted for 12 minutes
Mashed Potato Ingredients
1 and 1/2 pounds of Peeled Yellow Potato
2 cloves of Garlic
2 tablespoons of Salted Butter
1/4 cup of Whole Milk
Dash of Salt and Ground Black Pepper to taste
Mashed Potato Preparation
In a large soup pot, added water and bring water to boil at medium high heat. Added potatoes, garlic and salt when the water start to boil. Let it boil for 10 minutes before reduce heat to medium and let it simmer for about 30 minutes or until the potatoes soft and tender.
Rinse the water out of the pot and mashed the potato until all smooth. Then added butter while the potatoes still hot, mixed well.
Added milk and season with salt and ground black pepper.
This mashed potatoes is always a good side dish at all time in any season of special occasion events or even holiday seasons.
The smoothed creamy flavor from milk and smell of the butter make this menu feel delicious. Potato has good source of vitamins and mineral, low in calories and high in sodium and potassium.
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