Milanese Gremolata Rack of Lamb
This delicious rack of lamb can be cooked in the oven or on a grill. Perfect for Easter, but amazing any time of year! I love serving this in the Fall with roasted potato wedges or winter squash.
serves 4
Ingredients:
1 rack of lamb
1/2 cup Milanese Gremolata, divided
1/4 cup Sicilian lemon white balsamic
2 Tbsp Dijon mustard
1 Tbsp tomato paste
Sea salt and black pepper, to taste
Directions:
In a roasting pan or large bowl, arrange ribs fat side up in a single layer. Pierce the meat with a fork several times to allow marinade to penetrate.
In a small bowl, whisk 1/4 cup olive oil with the balsamic, Dijon, and tomato paste until emulsified. Brush over lamb. Cover with tight fitting laid or aluminum foil and let sit in fridge for 8-24 hours.
Preheat oven to 425ºF. Line a roasting pan or rimmed baking sheet with foil.
Arrange ribs on the prepared pan, drizzle generously with any remaining marinade. Season with salt and pepper and roast lamb uncovered for 15 minutes.
Brush lamb with 1/4 cup (remaining olive oil) and roast another 15-20 minutes, until meat registers at least 135ºF. Serve immediately.