Recipe for the day ~ Roasted Rack of Lamb

Roasted Rack of Lamb 

(Courtesy of All Recipes)

Ingredients:

1 (7 bone) rack of lamb, trimmed and frenched

12 cup bread crumbs

2 Tbspn minced garlic

2 Tbspn chopped fresh rosemary

1 tspn salt

1/4 tspn black pepper

2 Tbspn olive oil

1 tspn salt

1 tspn black pepper

2 Tbspn olive oil

1 Tbspn Dijon mustard

Directions:

Preheat oven to 450 (move oven rack to the center)

In a large bowl, combine bread crumbs, garlic, rosemary, 1 tspn salt and 1/4 tspn pepper

Toss in 2 Tbspn olive oil to moisten mixture

Set aside

Season the rack all over with salt and pepper

Heat 2 Tbspn olive oil in a large heavy oven proof skillet over high heat

Sear rack of lamb for 1 to minutes on all sides

Set aside for a few minutes

Brush rack of lamb with mustard

Roll in the bread crumb mixture until evenly coated

Cover ends of the bones with foil to prevent charring

Arrange the rack bone side down in the skillet

Roast the lamb in the 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 10-12 minutes and remove the meat, or let cook longer, to your taste

Let it rest for about 5-7 minutes, loosely covered before carving between the ribs

***FOOTNOTE***

Allow internal temperatures to be 5-10 degrees less than you like because the meat will continue to cook while it sits

Bloody rare:  115 to 125 degrees

Rare:  125 to 130 degrees

Medium rare:  130 to 140 degrees

Medium:  140 to 150 degrees

Well:  anything about 150 degrees

 

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