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Rack of Lamb (Roasted)

This is a discussion on Rack of Lamb (Roasted) within the The 'NEW' Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; Description: Roasted Rack of Lamb If you like Lamb, you will like this! recipe source:allrecipies.com ...

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  1. #1
    Brutal_Dreamer's Avatar
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    Default Rack of Lamb (Roasted)

    Description: Roasted Rack of Lamb
    If you like Lamb, you will like this!
    recipe source:allrecipies.com
    Serving Size: 4 people
    Time: 40 - 45 minutes
    Difficulty: Easy

    Ingredients:
    1. 1/2 cup fresh bread crumbs
    2. 2 tablespoons minced garlic
    3. 2 tablespoons chopped fresh rosemary
    4. 1 teaspoon salt
    5. 1/4 teaspoon black pepper
    6. 2 tablespoons olive oil
    7. 1 (7 bone) rack of lamb, trimmed
    8. 1 teaspoon salt
    9. 1 teaspoon black pepper
    10. 2 tablespoons olive oil
    11. 1 tablespoon Dijon mustard
    Preparation:
    1. Preheat oven to 450 degrees F (230 degrees C).

    2. Move oven rack to the center position.

    3. 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.
    Instructions:
    1. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.
    2. 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.
    3. 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.
    4. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
    5. *
    6. 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 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F
    7. *
    8. Wine Tip
    9. *
    10. Try with a California red wine like Cabernet Sauvignon, Merlot or Zinfandel.

  2. #2
    jfrizz743 is offline Senior Member
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    mmmmmm, lamb...

  3. #3
    Tmai's Avatar
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    OH BD this was awesome. Barefoot Zinfandel is perfect with it. Thanks for the temp tips too - that saved the day.
    Tami

  4. #4
    Brutal_Dreamer's Avatar
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    Quote Originally Posted by Tmai View Post
    OH BD this was awesome. Barefoot Zinfandel is perfect with it. Thanks for the temp tips too - that saved the day.
    Tami
    SO glad you liked it. It is yummy!

    Cheers,
    BD

  5. #5
    ischel1's Avatar
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    I haven't had lamb in soooooooooooooo long. Down here on the "redneck riviera" pork seems to be the meat of choice. But thanks for the recipe Bruce. My mouth is watering.

  6. #6
    Ron-NY is offline rothaholic
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    Default

    I too love lamb and will have to give this recipe a try

  7. #7
    Molly Taco's Avatar
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    Oh Lamb, YUM !!!
    Cin

  8. #8
    jkhom is offline Senior Member
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    Default

    Thanks!
    I love lamb, although I usually grill chops.
    I've never tried to cook a rack. This recipe looks delicious. I'm going to have to try it.

  9. #9
    PBaez's Avatar
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    Tried this this past weekend. I had a double rack and the bread crumb mixture was enough for both racks. I miscalculated the temp and my hubby didn't appreciate the dark red cast of the chops. Salvaged those and the taste from the bread crumb mixture was great. Went with a Chilean merlot. Great pairing.

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