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Lamb Racks


  • 1/2 C bread crumbs
  • 2 tbsp minced garlic
  • 2 tbsp chopped fresh rosemary
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard


Delicious and deceptively simple, Lamb Racks are an easy and elegant spring dinner.

Asparagus, tossed with Olive Oil, Salt and Pepper can be roasted in a 450 oven for about ten minutes while the racks are resting after cooking.
(Resting any cut of meat after cooking allows the juices to redistribute throughout, so your perfectly cooked dinner will stay moist and flavorful!)

  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.
  4. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.
  5. Sear rack of lamb for 1 to 2 minutes on all sides.
  6. Set aside for a few minutes.
  7. Brush rack of lamb with the mustard.
  8. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  9. Arrange the rack bone side down in the skillet.
  10. 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.
  11. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

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