Rack Of Lamb Recipe
The rack of lamb is a quintessential dish that exudes elegance and culinary sophistication. Originating from French cuisine, this tender and flavorful cut has become a favorite among gourmet chefs and home cooks alike.
Equipment
- Sharp knife
- Cutting board
- Baking sheet
- Aluminum foil
- Mixing bowl
- Basting brush
- Meat thermometer
Ingredients
- 1 rack of lamb (8 ribs), frenched
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 1/4 cup breadcrumbs (optional, for a crust)
Instructions
- Prepare the Rack of Lamb:Preheat your oven to 450°F (230°C).Trim any excess fat from the rack of lamb and pat it dry with paper towels.
- Season the Lamb:In a mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the rack of lamb. Ensure the meat is well-coated for maximum flavor.
- Sear the Lamb:Heat a large skillet over medium-high heat. Sear the rack of lamb for 2-3 minutes on each side until browned.
- Apply the Mustard and Breadcrumbs:Remove the lamb from the skillet and place it on a baking sheet. Brush the Dijon mustard over the top of the lamb. If desired, sprinkle breadcrumbs over the mustard for a crunchy crust.
- Roast the Lamb:Place the baking sheet in the preheated oven. Roast for about 20-25 minutes for medium-rare (internal temperature of 130°F/54°C). Use a meat thermometer to ensure the desired doneness.
- Rest and Serve:Remove the rack of lamb from the oven and cover it with aluminum foil. Let it rest for 5-10 minutes before slicing. Cut into individual chops and serve.