Rack of Lamb
Here’s the story: Chapter 1: My husband loves lamb. Chapter 2: I love lamb. Chapter 3: I search and search until I find a recipe that makes the best rack of lamb. Chapter 4: I combine several recipes to make a rack of lamb that makes my husband, “…promise to stay married to you for at least another year.” The End
- 20 minutes
- 45-60 minutes
- 1 rack of lamb
- 1 cup Panko Breadcrumbs
- 3 cloves minced garlic
- 2 Tbs rosemary (finely chopped)
- 1 Tsp Salt (or 2 Tsp sea salt)
- 1/2 Tsp black pepper
- 2 Tbs olive oil
- 2 Tbs Brown or Dijon or Yellow mustard (to your taste)
- 1 Tsp each of pepper and salt necessary for a rub.
- Aluminum foil
- Large Sauté or flat skillet
- Glass cooking pan
- Meat thermometer
Follow This Recipe
- Make sure your oven rack is in the middle of your oven so you have room and preheat the oven to 450°.
- In a big bowl combine the garlic, rosemary, salt and pepper, Panko crumbs and mix well.
- Prepare your rack of lamb (if packaged in plastic) by removing any residual liquid with a paper towel (If you got your chops from butcher they should be dry enough).
- Sprinkle salt and pepper onto all sides of the lamb and rub in. Set aside.
- Prepare the skillet on the stove on high heat with 2 tbs of oil. When pan and oil are hot begin searing each side of the lamb rack. You want to give it 1 min. or 2 min on each side or until it is a nice carmel-y color. Don’t forget to sear the ends.
- After searing, brush the rack of lamb with the mustard on all sides and roll it in your mixed breadcrumb mixture. Rack should be evenly coated up to the bones.
- Place rack in the glass pan, bones side down. Use a small bit of foil to cover each bone end.
- Place the lamb in the oven for 13-19 minutes depending on how done you want it. A thermometer is crucial. If you have a thermometer, taking it to 120° rare should end up Med-rare after resting which is how I like it.
- When done baking let the meat rest 5 min under a foil tent before cutting and serving.
- The searing pan should be very hot and the oil should be glassy. You don’t want to have to leave the lamb on for too long for it to carmelize
- The foil on the ends of the bones helps keep the meat tender and not loose so much heat when baking, don’t skip this step.
- Fresh rosemary is the best for this recipe but dried can be used if you’re in a jam.
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