Recipes‎ > ‎

Rosemary Rack of Lamb

1/2 cup (125 ml) fresh bread crumbs
2 Tbsp (25 ml) chopped fresh rosemary
2 Tbsp (25 ml) grate Parmesan cheese
2 clove garlic, minced
1/4 tsp (1 ml) each salt and pepper
2 Tbsp (25 ml) Dijon mustard
2 racks of lamb (8 bones, 2 each), 2lb (1kg) frenched.
2 Tbsp (25 ml) extra-virgin olive oil.
1. In small bowl, combine bread crumbs, rosemary, Parmesan cheese, garlic, salt and pepper. Spread mustard evenly over meaty part of lamb; coat with bread crumb mixture.
2. In skillet, heat oil over medium-high heat; brown lamb, in 2 batches, until golden, about 2 minutes. Transfer, fat side up, to foil lined baking sheet.
3. Roast lamb in 425F (220C) oven until meat thermometer registers 145F (63C) for medium rare, 15 to 20 minutes.
4. Transfer to cutting board and tent with foil; let stand for 5 minutes before carving between bones.
4 Servings