by Chef Vaughn
Pre-heat oven to 550 degrees
Take meat out to get to room temperature.
- 2 Racks of Lamb (frenched – ask your butcher). (I prefer domestic, but New Zealand is very acceptable.)
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tsp chopped fresh Rosemary
- 1 generous Tbsp Dijon whole grain mustard
- 1 generous Tbsp Mint Jelly or Apricot Jam
- Chopped Cashews
Pat dry and alternately intersect* to protect the exposed bones. Season liberally with salt, pepper, and fresh rosemary.
Insert meat probe into one end of the roast. Cook to internal temperature of 90 degrees. Remove from oven and let set.
Adjust oven temperature to 375 degrees (if convection), 400 degrees (non-convection).
20 minutes before you are ready to eat,
Brush off the excess spices with a dry towel. Coat meat (not bones) with a layer of Dijon whole grain mustard. Then add either mint jelly or apricot jam. Next, add cashews (medium chopped).
Set the oven probe for 130 degrees, and when it reaches that temperature, take meat out of oven. Let set for about 10 minutes before carving (between the bones). Serve.
* Vaughn: this is alternately intersecting bones –pretend my fingers are the bones: