Allrecipes: Roasted Rack of Lamb

When you come across a beautiful rack of lamb, you can't just walk away.  Normally I get lamb chops, or I cube up some leg of lamb for an Indian dish.  But a whole rack seems daunting.  If you don't cook it just right, you're done.  Luckily, I was up for a challenge.  And this recipe makes the breading a snap.  A beautiful dinner during a difficult time.

Roasted Rack of Lamb
Adapted from Allrecipes

½ cup Progresso Italian style breadcrumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons sea salt, divided use
1¼ teaspoons freshly ground black pepper, divided use
½ teaspoon Worcestershire sauce
4 tablespoons olive oil, divided use
1 (7-bone) rack of lamb, trimmed and frenched
1 tablespoon Dijon mustard

Preheat oven to 450°F. Move oven rack to the center position.

In a large bowl, combine breadcrumbs, garlic, rosemary, 1 teaspoon salt and ¼ teaspoon pepper. Toss in Worcestershire sauce and 2 tablespoons olive oil to moisten mixture. Set aside.

Season the rack all over with remaining salt and pepper. Heat remaining 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°F, Rare: 125 to 130°F, Medium rare: 130 to 140°F, Medium: 140 to 150°F

Makes 4 servings