Try this Rack of Lamb recipe, or contribute your own.

Still searching for what to cook ?

Name: Rack of Lamb
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: * 2 racks of lamb (8-9 chops each) Frenched; * 2 tsp. finely chopped fresh rosemary; * 4 tbsp. Dijon mustard; * 2 tsp. minced garlic; * 4 tsp. finely chopped fresh Italian parsley; * 2 tbsp. shaved & finely chopped parmesan; * 1/2 cup panko bread crumbs; * sea salt and ground black pepper; * olive oil

Find the most delicious recipes here

INGREDIENTS

* 2 racks of lamb (8-9 chops each) ; Frenched
* 2 tsp. finely chopped fresh rosemary
* 4 tbsp. Dijon mustard
* 2 tsp. minced garlic
* 4 tsp. finely chopped fresh Italian parsley
* 2 tbsp. shaved & finely chopped parmesan
* 1/2 cup panko bread crumbs
* sea salt and ground black pepper
* olive oil

INSTRUCTIONS

* Preheat an oven to 400°F and ensure you have a rack set to the middle level.

* In a small bowl, combine together the rosemary, garlic, parsley, parmesan, and bread crumbs along with 1/4 tsp. salt and a dash or two of pepper. Mix in about 20 ml (4 tsp.) olive oil to help bind the mix together.

* In a small bowl, combine together 2 tsp. sea salt and 1/2 tsp. pepper. Season your two lamb racks all over with this mixture (you may have a small amount left over, which is okay). Pour a small amount of olive oil over the racks, rubbing to fully coat each of them on all sides.

* In a large frying pan over medium heat, sear the racks for about 3-4 minutes on each side.

* Place the racks in roasting pan, fat side down, and cook for 8 minutes.

* Remove from the oven, slather the meat with mustard, and coat with the herb/bread crumb mixture.

* Return to the roasting pan, and continue cooking for about 10-15 minutes longer. As ovens vary, check with a meat thermometer (145°F for medium-rare, 160°F for medium, 170°F for well-done).

* Remove meat from oven and let rest on a cutting board for 5 minutes.

* Slice into individual chops and serve.

NOTES

Alert editor

Rack of Lamb

* 2 racks of lamb (8-9 chops each) Frenched
 * 2 tsp. finely chopped fresh rosemary
 * 4 tbsp. Dijon mustard
 * 2 tsp. minced garlic
 * 4 tsp. finely chopped fresh Italian parsley
 * 2 tbsp. shaved & finely chopped parmesan
 * 1/2 cup panko bread crumbs
 * sea salt and ground black pepper
 * olive oil

* Preheat an oven to 400°F and ensure you have a rack set to the middle level.
* In a small bowl, combine together the rosemary, garlic, parsley, parmesan, and bread crumbs along with 1/4 tsp. salt and a dash or two of pepper. Mix in about 20 ml (4 tsp.) olive oil to help bind the mix together.
* In a small bowl, combine together 2 tsp. sea salt and 1/2 tsp. pepper. Season your two lamb racks all over with this mixture (you may have a small amount left over, which is okay). Pour a small amount of olive oil over the racks, rubbing to fully coat each of them on all sides.
* In a large frying pan over medium heat, sear the racks for about 3-4 minutes on each side.
* Place the racks in roasting pan, fat side down, and cook for 8 minutes.
* Remove from the oven, slather the meat with mustard, and coat with the herb/bread crumb mixture.
* Return to the roasting pan, and continue cooking for about 10-15 minutes longer. As ovens vary, check with a meat thermometer (145°F for medium-rare, 160°F for medium, 170°F for well-done).
* Remove meat from oven and let rest on a cutting board for 5 minutes.
* Slice into individual chops and serve.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.