Roasted Rack of Lamb

573 Reviews 59 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
JENNINE1980
Recipe by  JENNINE1980

“I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

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Reviews (573)

Rate This Recipe
RPerlow
1068

RPerlow

I used a petite rack of lamb from Costco, 8 ribs though. I agree with the many others who say the salt could be cut, but not eliminated, say by half. I let the meat rest out of the fridge for about an hour before starting the recipe, those who needed to cook the rack longer than the recipe states either have their oven too low (get it calibrated) or started with the meat too cold. Anyway, after 12 minutes in the oven it was perfectly medium rare in the middle and medium/medium well on the end cuts. It was incredibly easy as well, what more could you ask from a recipe that would impress the Queen?

msp
524

msp

Restaurant quality!! I made a few small additions as I picked up a few things from reviews and other recipes: In a fry pan, I heated up about 2 tbsn of olive oil, threw in the minced garlic and some finely chopped shallots, added a splash of balsamic vinegar, and a smaller splash of worcestershire sauce. I added italian seasoned breadcrumbs (left out the salt) and put chopped rosemary & thyme at the end. Stirred it up a bit, and set it aside. Turned out SO GOOD!

knowsgoodtaste
366

knowsgoodtaste

My oh my was this good! My guests were licking the bones! Remember when searing..DON'T TOUCH IT or MOVE IT AROUND. Everything will be much juicier! The old cast iron pan is the best to sear in and then throw in the oven. This recipe was fabulous!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 40.8 g
  • 63%
  • Carbs
  • 5.6 g
  • 2%
  • Protein
  • 22.2 g
  • 44%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 1369 mg
  • 55%

Based on a 2,000 calorie diet

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Moroccan Lamb with Shiraz Honey Sauce

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