Rack of Lamb

• 1 rack of lamb, Frenched
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Dijon mustard
• 2 tablespoons breadcrumbs
• 1 tablespoon unsalted butter
• 1 lemon, halved
• Optional garnish: fresh rosemary sprigs

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat the rack of lamb dry and season with salt and pepper.
3. 3 In a small bowl, mix garlic, rosemary, Dijon mustard, and breadcrumbs.
4. 4 Rub olive oil over the lamb and press the mustard mixture onto the top.
5. 5 Heat a skillet over medium-high heat and sear the lamb for 2-3 minutes per side.
6. 6 Place the rack in an oven-safe dish and roast for 15-20 minutes for medium-rare.
7. 7 Let rest for 5 minutes before slicing.
8. 8 Melt butter in a small pan and drizzle over the sliced lamb.
9. 9 Serve with lemon wedges and garnish with rosemary if desired.

Equipment

• Oven-safe skillet
• Meat thermometer

Variations

• For a herby twist, add thyme and parsley to the breadcrumb mix.

Substitutions

• If Dijon mustard is unavailable, substitute with whole grain mustard for a different texture.

Pairings

• Pairs well with a glass of red wine and a side of creamy mashed potatoes.

Nutrition

Tips

• For perfect doneness, use a meat thermometer; aim for 130°F for medium-rare.
• Letting the lamb rest ensures juicy slices every time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a low oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven.

Serving Suggestions

• Serve with roasted vegetables or a mint jelly for a classic pairing.

FAQ