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Frenched Rack Of Lamb With Herbs And Bread Crumbs
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- #43982
Lamb is coated with a garlic-rosemary paste and is browned then roasted in the oven.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
2 cloves garlic, roughly chopped
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon freshly ground black pepper
1 1/2 pound Frenched rack of lamb
1/2 cup fresh bread crumbs
1 tablespoon unsalted butter, melted
directions
Combine the olive oil, mustard, garlic, rosemary and pepper to form a paste. Brush the mixture all over the rack of lamb. Let rest in refrigerator for at least 1 hour. Remove from refrigerator 15 minutes before roasting. Preheat oven to 375 degrees F.
In a small heavy skillet, heat the remaining 2 tablespoons of olive oil over high heat. When the oil is very hot, brown the lamb, forming a crust, about 5 minutes per side.
Rapidly spread the bread crumbs over the top of the rack and drizzle with the melted butter.
Immediately place the hot pan in the oven. Roast until an instant- read thermometer inserted in the thickest part reads 135 degrees F, about 12 minutes.
Transfer the rack of lamb to a serving platter or carving board. Let rest 5 to 10 minutes before slicing. Slice in between the bones, forming either single or double chops.
added by
Deb14453
nutrition data
871 calories, 57 grams fat, 8 grams carbohydrates, 77 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 8, 2011
YUM! The flavor was amazing, the lamb was incredibly tender. We had a little glitch with our oven while baking it, however. I believe the cook time is off a little but I don't know by how much because of our glitch. 12 minutes at 375 degrees F isn't enough time so make sure to cook until it's at least 135 degrees F (or higher if you prefer it less rare). The lamb will continue to cook a little while it rests so don't over cook it either.
April 23, 2011
This was the best rack of lamb I've cooked yet. I do think however, that the cooking time should be increased by at least 10 more minutes. I found the lamb to be much too rare when cooked for only 12 minutes. I prefer my lamb to be med-rare. Thank you so much for this wonderful recipe. I will definitely try more, and soon.