Rack of Lamb
Rack of lamb is a classic dish that evokes elegance and sophistication, making it a favorite for special occasions and celebrations.
Equipment
- Oven
- Skillet
- Mixing Bowl
Ingredients
Rack of Lamb
- 1 rack Rack of lamb, frenched Approximately 1.5 to 2 pounds
- 2 tablespoons Olive oil To enhance flavor and moisture
- 3 cloves Garlic, minced For a robust aroma
- 1 tablespoon Fresh rosemary, chopped For a fragrant touch
- 1 tablespoon Fresh thyme, chopped For added depth
- 1 teaspoon Dijon mustard For a subtle tang
- to taste Salt To taste
- to taste Black pepper, freshly ground To taste
- 1 cup Breadcrumbs Preferably fresh for better texture
- 2 tablespoons Fresh parsley, chopped For garnish and added color
- 1 lemon Zest For a refreshing contrast
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the rack of lamb by trimming any excess fat and ensuring that the bones are clean and frenched. Pat the meat dry with paper towels.
- In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and black pepper to create a marinade.
- Rub the marinade generously over the entire surface of the rack of lamb and allow it to marinate for at least 30 minutes.
- Prepare the breadcrumb mixture by combining breadcrumbs, chopped parsley, and lemon zest in a separate bowl.
- Heat a large, oven-safe skillet over medium-high heat and sear the rack of lamb for about 2-3 minutes on each side until golden brown.
- Remove the skillet from heat and press the breadcrumb mixture onto the meat.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare.
- Remove the rack of lamb from the oven and tent it loosely with aluminum foil. Allow it to rest for about 10 minutes.
- Slice the rack between the bones to create individual chops and serve immediately, garnished with additional parsley if desired.
Notes
Consider variations such as using different herbs, adding a spicy kick, or incorporating nuts into the breadcrumb mixture.