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Roasted Rack of Lamb

SUBMITTED BY: JENNINE1980 PHOTO BY: Allrecipes

"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."
RECIPE RATING:
The reviewer gave this recipe 245 stars. This recipe average a 4.8 star rating.
Read Reviews (245)
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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
  •  
  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  2. 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.
  3. 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.
  4. 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.

FOOTNOTES

  • 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 F
  • Wine Tip
  • Try with a California red wine like Cabernet Sauvignon, Merlot or Zinfandel.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2007 by RPerlow
I used a petite rack of lamb from Costco, 8 ribs though. I agree with the many others who say... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2003 by BUSHSHEILA
My mother in-law and my husband both thought that they were eating at one of the finest... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2007 by msp
Restaurant quality!! I made a few small additions as I picked up a few things from reviews and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by knowsgoodtaste
My oh my was this good! My guests were licking the bones! Remember when searing..DON'T TOUCH... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2006 by KittySkyfish
Fabulous recipe! It's very simple to put together and the results were excellent even though... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2006 by Kiltswinger
Can I give eleventeen stars? My tweaks: I didn't use any salt (easier to add to taste than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2008 by Gina'sEast
I've been making this recipe for at least 11 YEARS and not once have I ever had anyone... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2003 by JOHANN
My wife and I prepared this recipe with "Rack of Pork Loin", centre cut. We replaced the fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2006 by KEANSOR
Absolutely awesome. Everything was perfect, including the timing (12 mins. for rare). Served...