American Lamb Lollipops with Festive Sauces
Courtesy of American Lamb Board 8 Servings • 15 Min. Prep Time • 35 Min. Cook Time • 1 Hr. Marinate Time| Ingredients |
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| 1/2 c. Dijon-style mustard |
| 1 Tbsp. balsamic vinegar |
| 2 Tbsp. olive oil |
| 2 Tbsp. minced fresh rosemary |
| 3 garlic cloves, minced |
| 1-1/2 tsp. kosher salt |
| 2 American Lamb racks, frenched |
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| Minted Tomato Sauce |
| 1 clove garlic, crushed with a little salt |
| 1/4 c. water |
| 2 Tbsp. olive oil |
| 1/2 tsp. dried oregano |
| 1 to 2 Tbsp. red wine vinegar |
| 2 to 3 tomatoes, crushed |
| 1 Tbsp. lemon juice |
| 1 Tbsp. chopped mint |
Directions:
1. Combine mustard, vinegar, oil, rosemary, garlic and salt. Place the lamb in a roasting or sheet pan with the ribs curving down; coat the tops with the mustard mixture. Allow to stand for 1 hr. at room temperature.
2. Roast the lamb at 450°F for 20 min. Remove from oven; cover with aluminum foil. Allow to sit for 15 min. Cut into individual ribs; serve with Minted Tomato Sauce (recipe follows) and prepared pesto sauce.
Minted Tomato Sauce:
1.In a food processor, combine garlic, water, oil, oregano, vinegar, tomatoes, lemon juice and mint; blend for 1 min.
* Recipe and image provided by the American Lamb Board
