Ready in 1 hour
Many recipes for frenched rack of lamb, with oven temperatures from 300 to 450. This one has never failed to produce restaurant quality, perfectly cooked rack of lamb and takes about 20 minutes total. Great for dinners were you can not fail to impress.
"Made this for my hubby last night. First time ever cooking lamb and it was a hit! I didn't realize that I had run out of bread crumbs until the last minute so I crushed vegetable crackers in my food processor instead. It turned out fantastic and I will use these again instead of regular bread crumbs! "- Lilbearjazz
Top-ranked recipe named "Herb Roasted Rack of Lamb"
1. Take lamb out of refrigerator at least one hour before start so can reach room temperature. If using frozen lamb, first defrost over night in refrigerator.
2. Preheat oven to 450 degrees F.
3. Place bread crumbs, rosemary, garlic, salt and pepper (first list above) in bowl. Add olive oil so it becomes a moist paste.
4. Cut any excess fat off ribs so only lean meet exposed. Season with salt and pepper (second list above) and add olive to a large skillet. Place skillet on stove with high heat. Pace rack in pan with tongs and sear both sides of lean meet - total about two minutes.
5. Cover rack of lamb with dijon mustard front and back and rub bread crumb mixture over entire lean meet area. Cover ends of bones with aluminum foil so attractive after high heat cooking.
6. Place in uncovered roasting pan in the 450F oven in the center. Rare will be about 12 minutes cook time, medium rare 15 minutes, 18 minutes is moving into well done territory. An instant read thermometer that has been calibrated will read 125F to 130F for rare. Take rack of lamb out of oven, place on cutting board and cover with aluminum foil tent. Let rest for 7-10 minutes. Rest period cooks meet from inside to out and is critical step if you want juicy tender middle.
7. Slice three ribs per serving.
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patrickgrady1 7 months agoExcellent! I did end up leaving it in the oven longer than what the directions said (about 30 mins to get to medium) but that wasn't really a big deal to me. The whole family loved it.
Valerie411 8 months agoSo easy to make! Great taste
amberdey 1 year agoMy fiancee and I made this tonight and it was delicious. We did have to cook it for about 25 minutes and it was on the medium rare/rare side but perfect for us! Wonderful!
AnnieK10 1 year agoThis recipe is foolproof and absolutely perfect. Very easy to make. I serve with roasted small potatoes and hericot vert.
jonodbn 1 year agoVery easy. Amazing dinner and rave reviews from guests.
stevemur 1 year agoSimple, elegant, delicious -- a terrific combination for Christmas Eve dinner this year. Paired with green beans with almonds and a nice Syrah.
Weekendcookandbottlewasher 1 year agoNot a lot of fuss an foil tent works well.
AnnieK10 1 year agoThis is an absolutely fool-proof way to cook rack of lamb. It is delicious!! Everyone I've served this to just raves about it. I serve it with roasted fingerling potatoes and grilled asparagus.
cherylb6 1 year agoDelicious! I have made this twice now, but each time found the lamb took longer to cook.
tinachugani 1 year ago50 minutes was too rare, will roast for an hour next time.