Rack of Lamb

A rack of lamb is a traditional meal for many around the world. It can be daunting if you've never attempted this dish, but we have it all broken down in this recipe.

Ingredients:

• 1/2 cup bread crumbs
• 2 Tbsp. minced garlic
• 2 Tbsp. chopped fresh rosemary
• 1 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. olive oil
• 1 (approx. 7 bone) rack of lamb, trimmed and frenched (Ask our meat specialist for help in getting your ribs prepared like this)
• 1 tsp. salt
• 1 tsp. black pepper
• 2 Tbsp. olive oil
• 1 Tbsp. Dijon mustard

Directions:

1. Move the oven rack to the center and preheat to 450 degrees.
2. Combine bread crumbs, garlic, rosemary, 1 tsp. salt, and 1/4 teaspoon black pepper in a small bowl. Add 2 Tbsp. olive oil to help moisten the mixture and set to the side.
3. Next, season your rack of lamb with another teaspoon of salt and a teaspoon of pepper.
4. Heat 2 Tbsp. olive oil in a large and heavy oven-proof skillet over high heat. Once oil is hot, sear each side of the rack of lamb for 1-2 minutes. Let lamb rest.
5. Brush lamb with mustard and then cover with the bread crumb mixture. To prevent the exposed bones from burning, wrap each one individually with tin foil.
6. Bone-side down, lay prepared lamb in the same skillet. Allow to roast in the oven for 12-18 minutes for medium. Add more time to reach additional doneness. For safety, lamb should reach at minimum an internal temperature of 130 degrees.
7. Remove lamb from the skillet and allow it to rest for 5-7 minutes, allowing the juices to settle into the meat. Serve immediately.