Roast Rack of Lamb feels so special for Sunday dinner. I love to pair it with rosemary and garlic for a cozy, aromatic meal that impresses every time.
Directions
Directions
1
Preheat oven to 450 degrees F (230 degrees C). Move the oven rack to the center position.
2
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.
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.
Roasted Rack of Lamb | WellCooked — Made to Be Shared
Roasted Rack of Lamb
Beef Mar 23, 2020
Serves4 People
Prepare Time20 min
Cooking Time20 min
Calories481
DifficultyMedium
Roast Rack of Lamb feels so special for Sunday dinner. I love to pair it with rosemary and garlic for a cozy, aromatic meal that impresses every time.
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
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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