All those people who say that you must not eat red meat in order to loose weight has obviously not been raised in a Sunday roast household.
Like I have said many times before, the trick is to eat a portion of red meat that is not too big. One serving is 3 ounces, or roughly the size of the palm of your hand. Skip the fat; just cut it off with your knife and voila! You can still enjoy red meat.
I’ve only recently come to truly enjoy the taste of lamb. I think it’s because the taste is more delicate than beef, but I don’t care about the reason…I just love it now!
I don’t eat it everyday, but if I did, I would make this roast once a week. It’s yummy and it makes you look fancy if you cook it for your family or friends!
Served with roasted potatoes or carrots (I have recipes for both of those), it will knock your socks off!
To serve 2 or 3 people, you will need:
1 rack of lamb (6 bones)
1 cup fresh chives
2 tbsp Dijon mustard
1 clove garlic
1 egg yolk
Preheat oven at 450 F with the empty pan inside the oven.
Mix all of your ingredients in a bowl, adding more mustard if the mixture doesn’t seem to stick together well enough.
Take your meat and rub your mixture all over it.
Don’t be shy, you don’t want any piece of lamb to feel naked and left out!
When it is well covered, place it on the pan skin down.
Roast for 16 to 20 minutes.
Remove from the oven and cover with aluminum foil for another 20 minutes.
The crust should be crispy and almost falling off the piece of meat. That’s normal!
Cut and serve!