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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Rack of Lamb Recipe

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This recipe for Roasted Rack of Lamb is from The Monroe's Famous Recipes Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 c fresh bread crumbs
2 tbsp minced garlic
2 tbsp chopped fresh rosemary
1 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 (7 bone) rack of lamb trimmed and frenched
1 tsp salt
1 teaspoon black pepper
2 teaspoon olive oil
1 tablespoon Dijon mustard

Directions:
Directions:
Preheat oven to 450º Move oven rack to the center position.

In a large bowl, combine bread crumbs, garlic rosemary, 1 tsp sea salt 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture set aside.

Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lab for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bead crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

Arange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes. depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered before carving between the ribs. Before serving top with cranberries

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr 40 minutes
Personal Notes:
Personal Notes:
Also kosherize lamb allow it to soak in kosher salt for 1 hour before preparing this will cause the meat to be tender before preparing

 

 

 

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