Mustard-Roasted Rack of Lamb
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 racks of lamb, trimmed, bones cleaned
- 3 cups dry breadcrumbs
- 6 tablespoons minced onions
- 6 tablespoons minced fresh parsley
- 8 garlic cloves, minced
- salt & freshly ground black pepper
- 1⁄2 cup white wine
- 6 tablespoons dry mustard
- 4 teaspoons grated lemon peel
- 1⁄4 cup olive oil
- 3⁄4 cup butter, melted (1 1/2 sticks)
directions
- Preheat oven to 500 degrees.
- Score fat on lamb.
- Combine breadcrumbs, onions,parsley,garlic and salt and pepper in medium bowl.
- Combine wine and mustard in small bowl.
- (Can be prepared 1 day ahead. Cover and refrigerate lamb, breadcrumb and mustard mixtures separately.).
- Spread half of mustard mixture under fat flap of lamb.
- Sprinkle half of lemon peel under fat flap.
- Press half of breadcrumb mixture into lamb under fat flap.
- Sprinkle lamb with salt and pepper.
- (Can be prepared 2 hours ahead. Cover and store at room temperature.).
- Pour oil into roasting pan; heat oil in oven until smoking hot.
- Add lamb, fat side down, and roast 15 minutes.
- Reduce oven temperature to 350 degrees and roast lamb 15 more minutes.
- Remove lamb from oven (retain oven temperature).
- Spread remaining mustard mixture over lamb fat.
- Sprinkle with remaining lemon peel.
- Coat lamb with remaining breadcrumb mixture, pressing into fat; spoon butter over lamb.
- Roast meat side up until coating is golden brown and thermometer registers 130 degrees for medium-rare, 10 to 15 minutes.
- Serve immediately.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas