Rack of Lamb
"I have had this recipe for a long time, and always enjoy making it. You
can also do the same thing with beef or pork."
PREP TIME 20 Min COOK TIME 20 Min READY IN 40 Min
SERVINGS & SCALINGOriginal recipe yield: 4 Servings
US METRIC
About scaling and conversions
INGREDIENTS
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 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
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DIRECTIONS
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 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
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.
Note
Allow internal temperature to be 5 to 10 degrees less than you like
because the meat will continue to cook while it sits. Bloody rare: 115
to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140
degrees F Medium: 140 to 150 degrees F
Wine Tip
Try with a California red wine like Cabernet Sauvignon, Merlot or
Zinfandel.
"What lies behind us and what lies before us,are tiny matters compared
to what lies within us"... ~Angelique~
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