Before cooking this Rack of Lambo, I watched a couple short videos and read a few blogs. Since Lamb isn’t cheap, I wanted to cook it right. Although I didn’t trim ‘em that skillfully, they could not have tasted better. I’m now saving this recipe for a special occasion.
A perfect Rack of Lamb step-by-step (loosely) in photos – S & P and sear the meat for a minute on each side. Next time I’ll get the pan hotter. Remove Rack from pan and set aside. Prepare an Herb Bread Crumb mixture to crust the Lamb. Preheat oven 375°.
The ingredients… Dijon Mustard, Bread Crumbs, fresh Garlic, Thyme and Rosemary and Olive Oil. I just so happened to have Homemade Bread Crumbs on hand (as presented), in a makeshift package comically fashioned for a competition a few months ago.
Combine the Bread Crumbs with chopped Garlic, Rosemary, Thyme, S & P and a little Olive Oil.
Paint a layer of Dijon Mustard on the seared Rack of Lamb.
Then press on the Herb Bread Crumb Crust.
It’s then ready to be baked in the oven for 20 minutes at 375° — It sounded a bit long and high to me, but worked perfectly, if you prefer Lamb medium rare, as pictured.
Into the oven.
Out of the oven.
Cut Rack into Chops, then onto the plate, after resting 5 – 10 minutes.
This Rack of Lamb was made in attempt to finally have a satisfying amount of Lamb Chops in one sitting. It’s never happened before, since they’re usually shared as an appetizer and dinner plates generally max out at 5 – 6. I thought this would be enough to satify the challenge, but it surprisingly wasn’t. This Mary could’ve had 2 - 3 more little Lambs, sorry. And it’s good to know that I can easily make more.