- Preheat 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. Notes: The meat thermometer should read between 130-140 degrees for medium-rare and 140-150 degrees for medium-well done.
This is my friend, Sylvia's recipe who is an amazing cook.
I love lamb and this recipe really appealed to me as it requires minimal prep time, hardly any chopping and yet is just really yummy and flavorful.
The lamb is seared, encrusted with bread crumbs and has dijon mustard, rosemary and garlic flavor to it. Ingredients:
1/2 cup bread crumbs
2 Tbsp minced garlic
2 tbsp fresh rosemary, chopped
1 tsp salt
1/4 tsp pepper
2 tbsp olive oil
2 tbsp dijon mustard
1 (7 bone) Rack of Lamb trimmed and frenched (serves 4 people)
Serve it with roasted vegetables and a salad along with a full bodied red wine and you have an awesome meal.