Rack of Lamb
From leahgreen 18 years ago- 20 minutes to make
- Serves 4
The seasoning is the key to this delectible dish. Add some vegetables or stuffing to your meal and your family will be begging for more!
Ingredients
- 1 rack of lamb (7bone), frenched and trimmed shopping list
- 1 teaspoon black pepper shopping list
- 1 teaspoon salt shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon mustard (Dijon) shopping list
- 1/2 cup bread crumbs (fresh) shopping list
- 2 tablespoons garlic, minced shopping list
- 1/4 teaspoons black pepper shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons freshly chopped rosemary shopping list
- 1 teaspoons salt shopping list
How to make it
- First preheat your oven 450 degrees F (230 degrees C). Place oven rack in the center of your oven.
- Next, combine your bread crumbs, rosemary, garlic, 1 teaspoon salt and 1/4 teaspoon pepper, in a large mixing bowl. Add 2 tablespoons of olive oil to make mixture moisten up. Set this bowl to the side.
- Season the rack of lamb with salt and pepper. Use an oven-proofed skillet to heat 2 tablespoons of olive oil. Sear rack of lamb for approximately 2 minutes on all sides. Set aside to cool for a few minutes, next brush Dijon mustard over rack of lamb. Evenly coat lamb with the bread crumb mixture. Complete preparation by covering the bones with foil to prevent them from turning black.
- Put the rack bone side facing down in the skillet. In a preheated oven, roast your lamb for approximately 12-18 minutes, depending on how done you like your meat. Check the center of your meat with a thermometer after about 10-12 minutes, and depending on your taste, remove the meat or cook longer. Let it sit covered for approximately 5-10 minutes before cutting roast between the ribs.
The Rating
Reviewed by 3 people-
I'm not a lamb person at all....made your recipe for my husband and he was in heaven!! It looked and smelled so good I even thought about having a piece!!! Will make this again. Got a 5 for sure. Thanks
arstielady in Bend loved it
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Your Comments
" It was excellent "