Rack of Lamb

 

 

When entertaining it is wonderful to serve a dish that does not trap you in the kitchen away from your guests.  Rack of lamb is easy to do and it makes a very elegant dish for your guests to enjoy. This is a simple, yet flavorful, foolproof recipe.  The biggest problem you will have is your guests wanting more.

 

 

1 rack of lamb, trimmed (about 1 1/2 pounds)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

2 tablespoons Dijon mustard

2 teaspoons minced garlic

1/4 cup seasoned bread crumbs

1 tablespoon grated Parmesan

 

 

 

Preheat the oven to 450 degrees F.

 
Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.

 

Spread the mustard evenly over all sides of the lamb, then spread the minced garlic over the lamb in the same manner.

 

In a bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere.

 

Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops  to serve.

 

 

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