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"The belly rules the mind."--Spanish Proverb

Rack of Lamb Recipe

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This recipe for Rack of Lamb is from The aron/dinner Family Cookbook Project, 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:  
½ cup fresh bread crumbs

2 tablespoons minced garlic

2 tablespoons chopped fresh rosemary

1 teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon Dijon mustard
Directions:
Directions:
Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C). Move the oven rack to the center position.

Combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir in 2 tablespoons olive oil to moisten the mixture. Set aside.

Season rack of lamb all over with 1 teaspoon salt and 1 teaspoon pepper.

Heat 2 tablespoons olive oil in a large heavy oven-proof skillet over high heat. Add lamb and sear on all sides, about 1 to 2 minutes: set lamb aside for a few minutes.

Brush lamb with mustard and roll in bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

Arrange the breaded rack of lamb bone-side down . Roast in preheated oven for 12 to 18 minutes for medium; an instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C), or continue to cook to desired doneness. Depending on thickness of lamb

Remove lamb and allow to rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs.
Number Of Servings:
Number Of Servings:
4

 

 

 

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