Mustard Glazed Rack of Lamb

In case you haven’t quite figured it out, tomorrow is Thanksgiving! A time to hang out with family, stuff your face with turkey, stuffing, dressing, potatoes, casseroles, cranberry sauce and olives.

Oh, and I’m sure there will be pie. Just to make sure any extra room in your belly doesn’t have a prayer of staying that way!

It’s easy to get caught up in the hustle and bustle of Thanksgiving – but as I’ve gotten older wiser, I’ve realized that there’s so much more to this time of year than food, food, time off work and leftover food. It’s about sitting back and taking it all in and realizing how good we have it. I am so fortunate and blessed and for some reason, I constantly find myself taking it all for granted. So as I curl up with one of my parents dogs on the couch tomorrow, eyelids fighting to see that beautiful RG3 touchdown to secure a win over the Cowboys, I will rest with a thankful and full heart, knowing that God has truly blessed me and my family.

Now, switching gears a little (but still counting my blessings!) today is a special day because 4 years ago on this very day – I went on my very last first date!

How crazy that walking into that restaurant, a bundle of nerves in a red peacoat, that I was meeting my future husband. We didn’t even eat dinner because we were both so nervous!

I am amazed each day at how perfect he is for me and I am so blessed to have found my better half, to have had a beautiful wedding surrounded by the love of our friends and family, and to know that whatever the future holds, we’re in it together.

You may recall that we recently celebrated our one-year anniversary and that I was preparing a special meal. Well, today, since we’re counting our blessings (and clearly NOT our calories this weekend) – I figured I’d share our celebratory dinner with you!

So now you can be thankful that I’m shutting up and moving on to the good stuff…

Mustard Glazed Rack of Lamb (Serves 2-3)

1 1/2 pound lamb rack, trimmed (your butcher will trim if it’s not already done!)

1/4 cup Dijon mustard

1 Tbsp. soy sauce

1/2 Tbsp. olive oil

1 tsp. dried rosemary

1 tsp. minced garlic

1 tsp. black pepper

In a small bowl, add your mustard, soy sauce, olive oil, rosemary, garlic and black pepper. Whisk until blended.

   

                                    

Now, using a silicon brush, spread the sauce over your lamb. Preheat oven to 400.

Allow lamb to marinate 30 minutes. Remove 10-15 minutes prior to cooking to bring to room temperature.

Place lamb, rib side down, in a roasting pan (might want some non-stick spray or some excess sauce will bake on!) and cook 30-40 minutes or until thermometer registers 130-140 (this is medium rare – medium is 140-150). Remove and cover with foil. Lamb will continue cooking, so anticipate temperature to go up another 5 degrees while resting.

If your glaze starts to brown like mine did, cover the pan with foil. I was a little distracted setting the table for our first fancy meal with all of our fine china and crystal – yay!

To cut the lamb, make sure you have a sharp serrated knife. Hold the rack by the bone and cut down into the meat. You’ll often have to crack the bone – so you might need to saw a little until it gives,

Slices into chops and plate. I find lamb to have such a rich flavor that usually 3 chops is plenty – especially when paired with a little brown butter risotto and roasted brussel sprouts!

So if you’re looking for a meal for a special occasion, I definitely recommend lamb! I was terrified the first time I made it, but it is seriously easy and allows you time to work on the side dishes while it’s marinating and cooking!

We were also fortunate enough to have some delicious butter pecan wedding cake for dessert – it was surprisingly good for having lived in a cardboard box and foil in the depths of our freezer for a year.

I hope you all have a wonderful and Happy Thanksgiving, whether you’re staying in a house full of people and devouring a 20 pound turkey or ordering pizza and watching the Friends marathon on TBS (in which case I might be a little jealous), remember to take a little time to reflect on all of the blessings in your life!

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