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Rack of Lamb

Posted on December 19, 2011.



2 racks of lamb, frenched and cut into racks of 3 chops each
1 cup of fine bread crumbs
2 tablespoons Dijon mustard
4 cloves of garlic, minced
1/2 cup Italian parsley, minced
2 teaspoons fresh rosemary, minced
3 tablespoons olive oil
Paprika, salt and pepper


Hand rub racks with salt, pepper, paprika, and minced garlic; let stand for 1 hour at room temperature.

Pre-heat oven to 450 degrees.

In pre-heated pan over high heat, add olive oil and let warm until it starts to smoke.

Brown racks on all sides; then set aside and let cool.

In a bowl, combine bread crumbs, parsley, and rosemary. Then add 2 tablespoons of olive oil until it creates a wet-sand consistency.

Coat racks with mustard and pack with the bread crumb mixture.

Place lamb racks on elevated cooking rack with the tips of the bone facing down. Bake for 15-20 minutes (medium rare); 25-30 min for medium well.

Remove, set on carving board, and cover with foil. Let stand for 10 minutes

Carve and serve.


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Posted By: Chief Foodie Officer