Roasted Rack Of Lamb
A wide variety of dish drain racks options are available to you, such as use, commercial buyer, and dimensional tolerance.
Recipe Summary Roasted Rack Of Lamb
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.Ingredients | Dish Sink Drain Rack½ cup fresh bread crumbs2 tablespoons minced garlic2 tablespoons chopped fresh rosemary1 teaspoon salt¼ teaspoon black pepper2 tablespoons olive oil1 (7 bone) rack of lamb, trimmed and frenched1 teaspoon salt1 teaspoon black pepper2 tablespoons olive oil1 tablespoon Dijon mustardDirectionsPreheat oven to 450 degrees F (230 degrees C). Move oven rack to the 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.Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees FInfo | Dish Sink Drain Rackprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 Servings
TAG : Roasted Rack Of LambMeat and Poultry Recipes, Lamb,
