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Frenched Rack of Lamb More Recipes Like This

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Ingredients: Metric Units
1/4 c. plus 2 Tbsp. extra virgin olive oil
2 Tbsp. Dijon or brown mustard
2 medium cloves of garlic, chopped or minced
1/2 tsp. fresh rosemary, chopped, or dried rosemary, crumbled
1/4 tsp. freshly cracked black pepper
16-24oz. Frenched rack of lamb
1/2 c. fresh-dried bread crumbs
1 Tbsp. unsalted butter, melted

A holiday feast that's dressed to impress, and it only looks like you spent all day in the kitchen.

Yield: Serves 3-4.

Combine the 1/4 c. olive oil with the mustard, garlic, rosemary and pepper to form a rough paste. Brush it all over the rack of lamb. Lest stand in the fridge for at least an hour, covered. Remove from the fridge about 15 mins. prior to roasting time.

Preheat oven to 375F. In a heavy oven-proof skillet, heat up the remaining 2 Tbsp. of olive oil over high heat. When very hot, add the lamb and brown it, forming a crust, about 5 min. per side. Don't skimp.

Quickly spread the bread crumbs over the top of the lamb rack and drizzle with the melted butter. Immediately place the hot pan into the preheated oven.

Roast at 375F until a meat thermometer inserted into the thickest part reads 135F, about 12 mins., depending upon your oven.

Transfer the lamb rack onto a carving board. Let it rest for 5 to 10 mins. before carving. Slice in between the bones, being careful, forming either single or double chops. Serve with Garlic Jelly.

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Contributed on: and modified on Friday May 2nd, 2008