Rack of Lamb
Indulge in the ultimate comfort with this exquisite Rack of Lamb. Juicy, tender, and perfectly seasoned, it's an easy weeknight dinner that promises to impress. Ready to elevate your dining experience? Make it tonight!
Equipment
- Skillet
- Frying Pan
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 racks Racks of lamb Frenched
- 1 1/2 teaspoon salt and pepper, to taste
- 3 tablespoons Butter
- 1/2 cup Dijon mustard or grainy mustard
- 2 cloves garlic minced
- 3/4 cup Panko breadcrumbs
- 1/4 teaspoon salt and pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon Rosemary leaves minced
- 1/4 cup olive oil
Instructions
- Preheat your oven to 375 degrees F.
- Season the defrosted lamb on both sides liberally with the salt and pepper.
- Preheat a cast iron or heavy skillet over medium-high heat.
- Add in the butter until melted.
- Place the lamb rack, skin side down on the butter.
- Cook for 6-7 minutes and then carefully flip to the other side.
- Cook another 5-7 minutes until golden.
- Move the rack of lamb to sear the back and edges of the rack as well.
- Rest the lamb on a rack over a baking sheet.
- Make the coating: Add all ingredients in a small skillet.
- Toast the breadcrumb coating over medium-low heat for 3-4 minutes until lightly golden and fragrant.
- Remove the toasted crumbs onto a shallow plate.
- Brush the rested lamb racks with mustard on the skin side/tops only.
- Take each rack and press it firmly over the toasted crumb mixture to make sure the coating sticks.
- Place the lamb back over the baking rack that’s over a baking sheet. Place the lamb topping side up.
- Roast in the oven until the temperature of the lamb is anywhere between 125 degrees F and 135 degrees F for rare to medium-rare. This takes about 15 minutes.
- Remove the lamb and allow it to rest for 8 minutes before slicing it.
- Slice and serve the lamb lollipops over a bed of mashed potatoes and a side of sautéed green beans.
- ENJOY
Notes
- Tip 1: When buying lamb, ask your butcher and make sure you're buying American lamb as it's fresher and tastier.
- Tip 2: Opt for French cut racks to highlight the intersection of bone and meat.
- Tip 3: Toasting the breadcrumb coating is a secret to a tasty finish.
- Tip 4: Use a meat thermometer for best results when roasting.
- Tip 5: Let the meat rest for at least 6 minutes after it comes out of the oven.