Ready in 1 hour
For centuries, cooks have prepared lamb with lemon, garlic, rosemary and thyme. These ingredients are a perfect match for lamb. In this recipe the preparation is simple, yet elegant. It is paired with compatible vegetables that are easy to prepare. This recipe is an ideal choice for making a dramatic presentation and will create a perfect romantic meal for two.
"I just made this tonight and it was spectacular. The lamb has a wonderful flavor with a hint of citrus from the lemon that makes it very light and fresh, and the encrusted spices are a perfect complement. It was extremely easy to make. I really appreciated the plating suggestions -- I made it with garlic mashed potatoes and sauteed carrots, and I plated it as described with the interlocking bones. It looked so professional! This was my first attempt at cooking a rack of lamb and I am just so pleased with how it came out. I definitely recommend this recipe. Thanks for posting it!"- ninmah
158 people want to try | 349 have favorited
Cut, scrape and remove the skin form the top 1/3 of the rack
Place the juice of the lemon and half of the zest in a zip lock bag with the lamb. Leave out at room temperature while you
preheat the oven to 350 Degrees. Mix the Dijon mustard and the herbs and spices in a bowl. In approximately 30 minutes remove the lamb from the marinate and pat dry. Put tin foil over the exposed bones. Press the herb/mustard mixture on to the lamb. Add the olive oil to the bread crumbs and press these over the herb/mustard mixture. Place the Rack curved side down to roast the bread crumb mixture will be mostly on the top as it cooks.
At this point you are ready to roast the lamb and you can hold it from the oven for about another 30 mins. if you want. If your side dishes are being made from scratch they should be made ahead of time or come together when presenting the dish.
The lamb cooks for 25 minutes for medium rare. It is tented when it comes out of the oven for 15 minutes. Your oven may differ from mine so I suggest that you test the time and the internal temperature of the lamb. Remove the foil and cut it for presentation.
The perfect pairings. White beans that have been cooked with a ham hock creates is an ideal base for the lamb. If this is too rustic for you, try garlic mashed potatoes topped with chives. The most common green vegetable of choice would be string beans but I prefer asparagus. Baby carrots or yellow turnip are excellent choices for the second vegetable. With any of these your timing for plating of the meal is about 40 minutes from the time the lamb went into the oven.
A fully cooked round of yellow turnip, just off the center of a plate will really showcase the rack of lamb. When the lamb is ready to plate, cut the rack in half. Next cut the two halves again, reverse them and position the bones so that they interlock over the turnip, mashed potatoes or beans. You may want to offer mint jelly as a side dish. The garnish is the balance of the lemon zest, just a dusting over or around the plate.
The wine.... I like an Australian Merlot with this.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
katerutecki 11 month agoBeautiful and perfectly cooked, nice and pink!
Gardre123 1 year agoVery good easy to make cooking time was just right. Thank you
Bageria 1 year agoMy mate and I loved this And will make it again. It was Easy to make. I used a bit more lemon juice but the breading and herb mixes we're exactly enough for my meal. The timing was perfect for medium rare.
Cgrange 3 years agoToo much Dijon. The breadcrumb mixture gets a little soggy. The rack doesn't get that nice juicy texture because of all the extra coating.
ninmah 3 years agoI just made this tonight and it was spectacular. The lamb has a wonderful flavor with a hint of citrus from the lemon that makes it very light and fresh, and the encrusted spices are a perfect complement. It was extremely easy to make. I really appreciated the plating suggestions -- I made it with garlic mashed potatoes and sauteed carrots, and I plated it as described with the interlocking bones. It looked so professional! This was my first attempt at cooking a rack of lamb and I am just so pleased with how it came out. I definitely recommend this recipe. Thanks for posting it!
HenrysKitchen 5 years agoThis recipe can take on many forms. A red wine reduction sauce can be made from the pan drippings, wild mushrooms can blanket the rack that is cut into chops, pan roasted root vegetables go well with it. Lamb can be offered on a bed of leeks or with brased endive. The first options are my most favorite. I hope you enjoy. [I posted this recipe.]