If you're looking to dress up your rack of lamb, this is a great way to do it. It's simple enough to prepare and adds some extra flavor. If you are looking for my plain roasted rack of lamb, you can find it here.
Ingredients
1 rack of lamb, trimmed
3/4 teaspoon salt
1 tablespoons vegetable oil
1/2 teaspoon freshly ground black pepper
2 tablespoons butter, melted
1/3 cup panko bread crumbs
1 teaspoon seasoned salt
2 tablespoon grated Parmesan
1 tablespoon dried chopped parsley
2-4 tablespoons Dijon mustard
3-4 cloves garlic, minced
Instructions
If the lamb is not well trimmed (frenched), trim the bones to improve presentation. Season rack of lamb well on all sides with salt and pepper. Heat a heavy skillet over high heat and, when hot, add the oil. When the oil just begins to smoke, add the rack of lamb and brown on all sides, about 4-5 minutes. Transfer the lamb to a platter or work surface and set aside to cool slightly before proceeding. Preheat the oven to 375F degrees.
In a small mixing bowl combine the melted butter with the breadcrumbs, seasoned salt, grated cheese and parsley flakes. Stir to combine. Spread mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb with the mustard. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
Place the rack of lamb on a foil-lined baking sheet on a rack if possible, and bake for approximately 15 minutes. Check temperature with instant read thermometer. Check every 5 minutes thereafter until temperature is between 130-135F degrees in the center of the rack not touch the bone, then remove from oven. The larger the rack, the longer the cook time, typically ranging from about 15-20 minutes for a small rack to 30 minutes for a larger rack. Do not over-cook the lamb.
Allow lamb to rest for 10 minutes before carving into individual or double chops. Lamb temperature will rise while resting another 5-7F degrees and should be medium-rare; nicely pink but not bloody. Serve.
It also seems to fix that perennial lamb issue of the 'gamey taste' that it can sometimes have. Anytime I've prepared lamb in this manner, guests always say they prefer it over others they've had.
The lamb rack I'm cooking today is on the larger side, I typically provide each diner with two pieces, but in today the two ladies who are small eaters will only get one piece. I'll choose a single larger cut for them. However, typically plan on at least 2 ribs per person.
The lamb rack I'm cooking today is on the larger side, I typically provide each diner with two pieces, but in today the two ladies who are small eaters will only get one piece. I'll choose a single larger cut for them. However, typically plan on at least 2 ribs per person.
Ingredients
1 rack of lamb, trimmed
3/4 teaspoon salt
1 tablespoons vegetable oil
1/2 teaspoon freshly ground black pepper
2 tablespoons butter, melted
1/3 cup panko bread crumbs
1 teaspoon seasoned salt
2 tablespoon grated Parmesan
1 tablespoon dried chopped parsley
2-4 tablespoons Dijon mustard
3-4 cloves garlic, minced
Instructions
If the lamb is not well trimmed (frenched), trim the bones to improve presentation. Season rack of lamb well on all sides with salt and pepper. Heat a heavy skillet over high heat and, when hot, add the oil. When the oil just begins to smoke, add the rack of lamb and brown on all sides, about 4-5 minutes. Transfer the lamb to a platter or work surface and set aside to cool slightly before proceeding. Preheat the oven to 375F degrees.
In a small mixing bowl combine the melted butter with the breadcrumbs, seasoned salt, grated cheese and parsley flakes. Stir to combine. Spread mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb with the mustard. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
Place the rack of lamb on a foil-lined baking sheet on a rack if possible, and bake for approximately 15 minutes. Check temperature with instant read thermometer. Check every 5 minutes thereafter until temperature is between 130-135F degrees in the center of the rack not touch the bone, then remove from oven. The larger the rack, the longer the cook time, typically ranging from about 15-20 minutes for a small rack to 30 minutes for a larger rack. Do not over-cook the lamb.
Allow lamb to rest for 10 minutes before carving into individual or double chops. Lamb temperature will rise while resting another 5-7F degrees and should be medium-rare; nicely pink but not bloody. Serve.
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