This Garlic Crusted Rack of Lamb is really amazing. The “ooh and ah” effect is perfect and the taste of each bite is incredible. In my opinion, this recipe should go down in history as a holiday favorite for everyone, because it’s simply that good. I’ve had Lamb in Indian Restaurants, Steak Houses and homemade Mutton Stew, when I lived on the Reservation. But I can tell you, with this recipe, that it is hands down the best and you really couldn’t ask for a better tasting Rack of Lamb.
How I make this Rack of Lamb
I’ve designed this recipe with the best of two worlds, combining both the Garlic and Rosemary recipe with a Honey Dijon Mustard Glaze with a hint of Horseradish. This way you’ve through and through flavor that penetrates the lamb after the sear as it roasts in the oven. Believe it or not, total prep and cook time only takes 15 to 20 minutes and this dish can be served for Christmas, Easter or any run of the week dinner. Just be sure, if it’s date night, that you make him or her think you slaved for hours on this dish so that you’re truly appreciated.
Sear with butter over medium heat for approximately 2 minutes on each side of the rack of lamb. Add and brush the Honey Dijon Mustard marinade mix on the top of the lamb meat, then add the Garlic and Rosemary leaves. Bake at 450 degrees f. for 10 minutes and serve this Garlic Crusted Rack of Lamb with your favorite sides.
When I think of Beef Stew, I’m reminded of those Sunday afternoon dinners my family would have after several hours of church. The only problem was that any stew that my Mom made wasn’t very good because it was always runny, watered down and flavorless. So when I set out to make Beef Stew for my own family now, I follow one simple rule; make it better than Mom’s recipe(which isn’t hard to do BTW). But don’t let this sob story fool you. This recipe is amazing and I even show you how to cheat!
How do I make Beef Stew
All I do is cook a thick hearty soup with fresh chopped vegetables from my garden and I add a well seasoned steak. Then I add a few seasonings. That’s it and that’s all. Now I do cheat a little when I don’t have time to make my own Chicken and Brown gravy. But after you try this Beef Stew recipe you’ll quickly understand why I do it. Packaged gravy is cheap, it saves time preparing it and it makes this soup taste phenomenal!
This is just a wonderful way to serve Garlic Mushrooms and Onions. Whether you’re preparing a side dish or something to compliment your fish or steak, this recipe is just the way to go. There is however another alternative I would like you to consider…
Here I combine the ideas behind a Mushroom and Swiss, French Onion Soup and Stuffed Mushrooms. Then I wrap them up into one glorious recipe that just can’t be denied. The Broth soaks into the toasted garlic bread and that Swiss cheese just melts around every ingredient. So every bite you take it simply amazing!
If you’re interested in the two recipes that inspired this one check them out in the links below. Both recipes truly are the best of the best and definitely worth a look.
2 lbs Mushrooms, whole
1 Onion, sliced
3 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Beef or Vegetable Broth, Aju is best
1 tbsp Butter
2 tbsp Olive or Vegetable Oil
Salt and Pepper to taste
Swiss Cheese, 1 for every slice of bread