I marinated this rack about an hour before cooking.
|Roast Rack of Lamb|
1 rack of lamb, frenched
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup olive oil
2 cloves garlic, chopped
2 sprigs of rosemary
sprinkle of Alfie's seasoning
2 teaspoons of fresh rosemary, chopped
In a glass pan or gallon size freezer bag, combine the vinegar, mustard, olive oil, garlic, and rosemary sprigs. Add the lamb and mix well, let sit to marinade.
Preheat oven to 400F.
Take lamb out and place on a roasting pan, discarding marinade.
Sprinkle with Alfie's seasoning.
Cook about 20-25 minutes. Take out of oven and let rest about 10 minutes before carving. Sprinkle lamb with remaining fresh rosemary.