This Leg of Lamb recipe is phenomenal and I’m not just saying that. It’s got all of the flare and Sweet flavor that any Lamb recipe should have. It’s succulent, tender and it’s got a nice caramelized glaze that just can’t be denied. Some could argue that it’s Asian influence makes this a Hawaiian recipe but I didn’t consult any Asian or Hawaiian recipes before I put this together. Though, I do have plenty of experience with the majority of these ingredients, the variety, I think will shock you.
4 to 6 lbs Leg of Lamb
The secret to a great leg of lamb lies in the combination of a balanced flavor with a tender, slow and low roast. How is this achieved? Well, I’ve learned that beef is generally more pleasant to eat because of the saturated fats. Lamb, however, has unsaturated fats that oxidize, giving it a stronger gamy taste that can tend to be a bit overwhelming. Mustard and Vinegar can be applied to neutralize the process and minimize the unpleasant taste. In this recipe, I’ve chosen to use Wasabi and it really does the trick. And, you don’t have to be afraid of using it either. Wasabi has a mixture of cabbages, horseradish and mustard that really evens out the flavor and there’s no unbearable heat either. In fact there is no spiciness left in the meat, whatsoever. And after the Sweet Chili Glaze caramelizes, you’ve got yourself one helluva Leg of Lamb!
Here’s a Roast Duck recipe that I would highly recommend. It’s very easy to prepare and the taste is out of this world. I stuff the duck with a wonderful array of aromatic flavors that completely permeates the breast from the inside out when it marinates and bakes and I Salt the outside with Kosher and Smoked Paprika, leaving you with an irresistible taste and an unforgettable experience.
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.