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Thread: Rack of Lamb (Roasted)

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  1. #1
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    Bruce Brown
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    Default Rack of Lamb (Roasted)

    Season the rack 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, 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 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F
    *
    Wine Tip
    *
    Try with a California red wine like Cabernet Sauvignon, Merlot or Zinfandel.

  2. #2
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    Geoffrey Melton
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    Default

    mmmmmm, lamb...

  3. #3
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    Tami
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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
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    Bruce Brown
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    Default

    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
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    Mary
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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
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    Default

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

  7. #7
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    Cin
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    Oh Lamb, YUM !!!
    Cin

  8. #8
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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
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    Paula
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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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