Monday, December 26, 2011

Roasted Herbed Rack of Lamb

We had a rack of Lamb I've been saving for a special occasion, & Christmas dinner felt like a perfect time. This was my very first time, & I can say I would have opted to cook it a little longer (its a little too pink for me). Which I ended up doing for an extra 5 minutes. It ended up being done with a little pink spot in the middle. The crust was Ahh-maZING! Try it. You will LOVE it!

Roasted Herbed Rack of Lamb


2-3 large Garlic cloves

½ cup chopped fresh Basil

½ cup freshly grated Romano cheese

1/3 cup Italian seasoned breadcrumbs

2 tablespoons herbs de Provence*

1 & ½ tablespoons Dijon mustard

2 & ½ tablespoons olive oil

1 teaspoon Salt

1 /2 teaspoon pepper

1 &1/2-pound rack of lamb, trimmed


Mince garlic in processor. Add basil, olive oil, salt, pepper, herbs de Provence, Dijon, and Romano. Pulse in food processor until all ingredients are smooth & come together in a paste. The paste can be made ahead of time. Chill until ready to use.

Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes. Transfer lamb to cutting board. Cut between bones into individual or double chops.

1 comment:

  1. I've been looking for a good lamb recipe and this sounds like it! I'm going to try it this weekend. Looks like it was cooked perfectly for me