ROASTED RACK OF LAMB

Roasted Rack of Lamb image

Number Of Ingredients 11

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1/2 cup Bread crumbs
2 tablespoons Minced garlic
2 tablespoons Fresh rosemary
1 teaspoon Salt
1/4 teaspoon Black pepper
2 tablespoons Olive oil
1 piece 7 bone rack of lamb, trimmed & frenched
1 teaspoon Salt
1 teaspoon Black pepper
2 tablespoons Olive oil
2 teaspoons Dijon mustard

Steps:

1. Preheat oven to 450 degrees. Move oven rack to center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon black pepper.
3. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
4. Season the rack of lamb all over with salt and pepper.
5. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.
6. Sear rack of lamb for 1-2 minutes on all sides. Set aside for a few minutes.
7. Brush rack with mustard. Roll in the bread crumb mixture until evenly coated.
8. Cover the ends of the bones with foil to prevent charring.
9. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12-18 minutes, depending on the degree of doneness you want.
10. With a meat thermometer, take a reading in the center of the meat after 10-12 minutes.
11. Let it rest for 5-7 minutes, loosely covered, before carving between ribs.
Suggested cooking temps: Allow internal temperature to be 5-10 degrees less than you like because the meat will continue to cook while it sits. Medium: 140-150 degree F.