Roasted Rack of Lamb
Description
A rack of lamb is seared, coated with mustard, and encrusted with garlic and rosemary-flavored bread crumbs before it's roasted to perfection.
Ingredients
•
1/2 cup fresh bread crumbs
•
2 tablespoons minced garlic
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2 tablespoons chopped fresh rosemary
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1 teaspoon salt
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1/4 teaspoon black pepper
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2 tablespoons olive oil
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1 (7 bone) rack of lamb, trimmed and frenched
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1 teaspoon salt
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1 teaspoon black pepper
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2 tablespoons olive oil
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1 tablespoon Dijon mustard
Directions
1
Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C). Move the oven rack to the center position.
2
Combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir in 2 tablespoons olive oil to moisten the mixture. Set aside.
3
Season rack of lamb all over with 1 teaspoon salt and 1 teaspoon pepper.
4
Heat 2 tablespoons olive oil in a large heavy oven-proof skillet over high heat. Add lamb and sear on all sides, about 1 to 2 minutes: set lamb aside for a few minutes.
5
Brush lamb with mustard and roll in bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
6
Arrange the breaded rack of lamb bone-side down in the same skillet. Roast in preheated oven for 12 to 18 minutes for medium; an instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C), or continue to cook to desired doneness.
7
Remove lamb from the skillet and allow to rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs.