Milanese Gremolata Rack of Lamb

Milanese Gremolata Rack of Lamb

What you will need:

1 rack of lamb (4 ribs, about ½ Lb each)

½ cup Patricia & Paul Milanese Gremolata infused olive oil, divided

¼ cup Patricia & Paul Sicilian Lemon White Balsamic

2 Tbsp creamy Dijon mustard

1 tsp tomato paste

Sea salt and ground black pepper

Preparation:

In a roasting pan, arrange the ribs fat side up in a single layer. Pierce the meat with a knife to allow the marinade to penetrate.

In a small bowl, whisk ¼ cup of the olive oil with the balsamic, Dijon, and tomato paste until emulsified. Brush some of this marinade over the ribs and drizzle the rest over top. Cover with a tight-fitting lid or aluminum foil and let sit in the gridge for 8-24 hours.

Preheat the oven to 425 degrees F. Line a roasting pan or rimmed baking tray with aluminum foil

Arrange the ribs on the prepared pan, drizzle generously with the residue marinade, and season to taste with salt and pepper. Roast the lamb, uncovered, for 15 minutes. Brush the ribs with the remaining ¼ cup of olive oil and roast for another 15-20 minutes, until all the ribs register at least 135 degrees F.