Easy, Fancy Rack of Lamb

Name: Easy, Fancy Rack of Lamb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 rack of lamb, frenched, trimmed (7 bones); 1 teaspoon pepper; 1 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon Dijon mustard; 1/2 cup Italian seasoned breadcrumbs; 2 tablespoons garlic, minced; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 2 tablespoons fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped

Submitted by hollyfrolly

"This rack of lamb will knock your socks off! The dijon and herb crusted lamb is melt-in-your-mouth good and is sure to impress any guests at your table. Enjoy!"

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photo by hollyfrolly

Ready In:: 40mins
Ingredients:: 11
Serves:: 4

ingredients

1 rack of lamb, frenched, trimmed (7 bones)
1 teaspoon pepper
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon Dijon mustard
¹⁄₂ cup Italian seasoned breadcrumbs
2 tablespoons garlic, minced
¹⁄₄ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

directions

Preheat oven to 450 degrees.
In a small bowl, combine: breadcrumbs, rosemary, thyme, garlic, 1 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons of olive oil (to moisten the mixture). Set aside.
Season rack of lamb with salt and pepper. Use an oven proof skillet (I like to use cast iron) to heat 2 tablespoons olive oil over high heat. Sear rack of lamb for two minutes per side. Set aside to cool slightly.
Cover bones with foil- to prevent discoloration during roasting.
Brush Dijon over rack of lamb and evenly coat with breadcrumb mixture.
Place lamb, bone side down back into pan and roast in oven for approximately 12-18 minutes (depending on how done you like your meat)- use a meat thermometer placed into the center of the meat to check doneness.
Remove meat from oven and let rest for 5-10 minutes, covered before cutting rack between ribs.

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Reviews

This is a definite do again recipe- We love lamb and this recipe ranks right up there. Using fresh thyme & rosemary makes a big difference. Thanks for posting this delicious recipe

Bergy

RECIPE SUBMITTED BY

hollyfrolly

Reno, 68

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