Super Easy Uber Tasty Roasted Rack of Lamb

When I first tried this recipe I was shocked as to how easy it was and how great it tastes. I must say it is the best rack of lamb that I have ever had. It serves two. So here's what you'll need...

1 Rack of Lamb (about 8 ribs or so)
1 Clove of Garlic, minced
1 Teaspoon Dried Rosemary (but fresh stuff works best)
2 Tablespoons of Olive Oil
Dijon Mustard
Bread Crumbs
Some Tasty Red Wine (shouldn't really cook without it!)

About two or three hours before meal time, heat the garlic, rosemary and olive oil in a pan on low heat for about ten minutes. The idea is to infuse all the flavors together. Let it cool for ten to twenty minutes, then brush the lamb with it. Allow the lamb to marinade for at least an hour.

First, uncork the bottle of wine and enjoy a glass while you cook. Preheat the oven to 450F. Take a frying pan, that is oven safe, add a little more olive oil, and heat it up nice and hot. The element should be around 7; you know, medium high. Sear lamb for about a minute a side. Next, brush the Dijon mustard on the lamb and then sprinkle the breadcrumbs over all the sides.

Now, the lamb goes back in the frying pan and it all goes in the oven for 12 to 15 minutes, it depends on how rare you like it. Once it is cooked to your liking, next take it out of the oven and cover the lamb in tin foil for the next five minutes so it can finish cooking.

Now pour some wine into the frying pan, at least enough to cover the bottom. Let it reduce down into a tasty sauce. Now the lamb should be done setting and you can now cut it. Pour the wine reduction over the lamb and voila! A phenomenal supper for you and someone special. The lamb will just melt in your mouth and your taste buds will be in heaven!

For a little twist, try using a flavored Dijon, like with a hint of dill.

As for recommended wines? I would, and have, bought the Masi Valpolicella. It pairs very nicely with the lamb and works very well in the reduction. Its 15$ a bottle here and its worth every penny.