- Serves: 4 People
- Prepare Time: 20 min
- Cooking Time: 20 min
- Calories: 481
- Difficulty:
Medium
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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.
Ingredients
Directions
- Preheat oven to 450 degrees F (230 degrees C). Move the 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 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.
Roasted Rack of Lamb
Beef
Mar 23, 2020
Serves
4 People
Prepare Time
20 min
Cooking Time
20 min
Calories
481
Difficulty
Medium
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.
Ingredients
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1/2 cup fresh bread crumbs
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2 tablespoons minced garlic
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2 tablespoons chopped fresh rosemary
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1 teaspoon salt
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1/4 teaspoon black pepper
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2 tablespoons olive oil
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1 (7 bone) rack of lamb, trimmed and frenched
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1 teaspoon salt
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1 teaspoon black pepper
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2 tablespoons olive oil
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1 tablespoon Dijon mustard
Directions
- Preheat oven to 450 degrees F (230 degrees C). Move the 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 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.
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