Roasted Rack of Lamb
Labels:
pork
,
recipe
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Ingredients:
-
1/2 cup fresh bread crumbs
-
2 tablespoons minced garlic
-
2 tablespoons chopped fresh rosemary
-
1 teaspoon salt
-
1/4 teaspoon black pepper
-
2 tablespoons olive oil
Directions:
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack tothe center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
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