What does Chris Nelson do to that rack of lamb, every time, that causes our mouths water with such anticipation? It's easy and simple and fit for a king. Where did he get this recipe? From Mama Char of course!
First coat the rack with Gulden's Spicy Brown Mustard. Cover with plain bread crumbs. Heat oven to 325 degrees. Cook 30-40 min per pound, until internal thermometer reads 140. Rest for at least 15 min. The longer it rests the juicier and tastier the meat.
First coat the rack with Gulden's Spicy Brown Mustard. Cover with plain bread crumbs. Heat oven to 325 degrees. Cook 30-40 min per pound, until internal thermometer reads 140. Rest for at least 15 min. The longer it rests the juicier and tastier the meat.
This recipes pairs well with chive and cheddar mashed potatoes.
3 comments:
I have made this lamb at least one hundred times and always get rave reviews. Glad that you all are enjoying it. It is simple and oh so delicious.
Mama Char
And the bone-cleaning award goes to... Chris! I do believe I'm a runner-up, though.
My favorite part is sucking on that bone. Sooo much flavor people miss out on. Yes Tamagosan, you did a great job yourself!!
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