I don't know why I didn't rate this 5 hearts because it is the best recipe here other than the brownies.
-
Roasted Rack of Lamb
http://allrecipes.com//Recipe/roasted-rack-of-lamb/Detail.aspx I have a great rack of lamb recipe from Mark Bittman but the "crust" always burns. I decided to look online and found this on All Recipe. I left out most of the salt and added shallots to the crust. It took a little longer to cook than it said and I turned the oven temperature down so the crust wouldn't burn after 18 minutes at 450, to 350. 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
- 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 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 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.
- 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.
Share Recipe
Similar Recipes
Reviews
Leave a review or comment