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Roasted Rack of Lamb

Roasted Rack of Lamb

Cost $30, save $20

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $30

INGREDIENTS

  • Herb Crust Mixture

    • ½ cup fresh bread crumbs
    • 🧄 2 tablespoons minced garlic
    • 2 tablespoons chopped fresh rosemary
    • 🧂 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoons olive oil

  • Rack of Lamb

    • 1 (7 bone) rack of lamb, trimmed and frenched
    • 🧂 1 teaspoon salt
    • 1 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 tablespoon Dijon mustard

STEPS

1

Preheat the oven to 450°F (230°C) and move the oven rack to the center position.

2

Combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Stir in 2 tablespoons olive oil to moisten the mixture. Set aside.

3

Season the rack of lamb with 1 teaspoon salt and 1 teaspoon pepper.

4

Heat 2 tablespoons olive oil in a large oven-proof skillet over high heat. Add lamb and sear on all sides, about 1 to 2 minutes per side. Set lamb aside.

5

Brush lamb with Dijon mustard and roll it in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

6

Arrange the coated rack of lamb bone-side down in the skillet. Roast in the oven for 12 to 18 minutes for medium doneness, or until an instant-read thermometer reads 130°F (54°C).

7

Remove the lamb from the oven and let it rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs.

NUTRIENTS

Per 1 serving

🔥

481

Calories

  • 22
    Protein
  • 6
    Carbs
  • 41
    Fats

💡 Use an instant-read thermometer to ensure perfect doneness (medium-rare: 130–135°F, medium: 135–145°F).Prepare the breadcrumb mixture a day ahead to save time.Serve with a creamy potato gratin or roasted vegetables for a complete meal.If you don't have an oven-proof skillet, transfer the lamb to a baking dish before roasting.