what we made for Easter dinner this year.
roasted rack of lamb
makes 4 servings
1/2 cup panko or bread crumbs
2 tbsp minced garlic
2 tbsp chopped fresh rosemary
1 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 tbsp dijon mustard
Preheat oven to 450 degrees. Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and 1/4 tsp pepper. Toss in 2 tbsp olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper. Heat 2 tbsp olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1-2 mins on all sides. Set aside for a few mins. 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 (I skipped this step).
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 20-40 mins, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat and remove the meat when cooked through to your taste. (130 degrees for medium). Let it rest for 5-7 mins, before carving the ribs.
