Rack of Lamb Recipe Ideas

• Meat

  • 7 Bone rack of lamb

• Produce

  • 2 tbsp Garlic
  • 2 tbsp Rosemary, Fresh

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 1/4 tsp Black pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, homemade

Found on recipepublishingnetwork.com

Description

Ingredients

• 7-bone rack of lamb, trimmed and Frenched
• 2 tablespoons minced garlic
• 2 teaspoons salt
• ½ cup homemade breadcrumbs
• 1¼ teaspoon black pepper
• 4 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon Dijon mustard

Directions

• Ask your butcher to French the lamb when you buy it.
• Preheat the oven to 450ºF with the oven rack on the center shelf.
• Combine the breadcrumbs, garlic, rosemary, 1 teaspoon of the salt and ¼ teaspoon of the black pepper in a big bowl.
• Stir in 2 tablespoons of the olive oil. Set this mixture aside.
• Season the rack of lamb with the rest of the salt and pepper.
• Heat the rest of the oil in a large, ovenproof skillet over a high heat.
• Sear it for a couple of minutes on all sides and set it aside for a couple of minutes.
• Brush the lamb with the Dijon mustard, then roll it in the breadcrumb mixture until it is evenly coated.
• Put foil over the ends of the bones so they dont char.
• Put the rack of lamb bone side down in the skillet and roast it in the oven for 12 to 18 minutes, depending if you prefer it rare, medium or well done.
• Remove the rack from the oven and allow it to rest for 7 minutes, loosely covered.
• Carve between the ribs and serve with seasonal vegetables and boiled potatoes.