A rack of lamb is topped with a herby crust before it's roasted. I have been using this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Ingredients
- bread crumbs: 0.5 cup (fresh)
- garlic: 2 Tbsp (minced)
- fresh rosemary: 2 Tbsp (chopped)
- salt: 1 tsp
- black pepper: 0.25 tsp
- olive oil: 2 Tbsp
- (7 bone) rack of lamb, trimmed and frenched: 1 piece
- salt: 1 tsp
- black pepper: 1 tsp
- olive oil: 2 Tbsp
- Dijon mustard: 1 Tbsp
Metric Conversion
Stages of cooking
-
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 in the same skillet. 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. Remove lamb from the skillet and allow to rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs. Jenny Rosario
