“This flavorful roasted rack of lamb is the perfect show stopper, especially when it comes to Easter dinner. I have had this recipe for a long time, and I always enjoy making it. You can also do the same thing to beef or pork.”
Prep: 20 m Cook: 20 m Ready In 40 m
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To make this Flavorful Roasted Rack of Lamb, You’ll need the following Ingredients:
Ingredients:
½ cup fresh bread crumbs
2 tablespoons minced garlic
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
2 tablespoons chopped fresh rosemary
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and ¼ teaspoon pepper. Toss in 2 tablespoons olive oil to moisten the mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange 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.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Flavorful Roasted Rack of Lamb
Equipment
- Oven
- Large Bowl
- Skillet
Ingredients
- ½ cup fresh bread crumbs
- 2 tbsp minced garlic
- 1 tsp salt
- ¼ tsp black pepper
- 12 tbsp olive oil
- 1 (7 bone) rack of lamb, trimmed and frenched
- 1 tsp salt
- 2 tbsp chopped fresh rosemary
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and ¼ teaspoon pepper. Toss in 2 tablespoons olive oil to moisten the mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange 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.