Lunch: Roasted Rack of Lamb

The next time you make a rack of lamb, give it the special treatment with this great recipe from the chefs at AJ Maxwell's Steakhouse. Your guests will thank you!

Ingredients

1/2 c. fresh bread crumbs
2 tbsp. minced garlic
2 tbsp. chopped fresh rosemary
1 tsp. salt
1/4 tsp. Black pepper
2 tbsp. olive oil
1 rack of lamb
1 tsp. salt
1 tsp. Black pepper
2 tbsp. olive oil
1 tbsp. Dijon mustard

Instructions

Preheat oven to 450 °F. Move oven rack to the center position.
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.
Season the rack of lamb 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.
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 depending on your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between ribs.

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