{"id":360,"date":"2011-06-16T15:35:02","date_gmt":"2011-06-16T15:35:02","guid":{"rendered":"http:\/\/www.chefsjoy.com\/blog\/?p=360"},"modified":"2011-06-16T15:36:49","modified_gmt":"2011-06-16T15:36:49","slug":"rack-of-lamb","status":"publish","type":"post","link":"https:\/\/www.chefsjoy.com\/blog\/recipes\/rack-of-lamb","title":{"rendered":"Rack of Lamb"},"content":{"rendered":"

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When entertaining it is wonderful to serve a dish that does not trap you in the kitchen away from your guests.\u00a0 Rack of lamb is easy to do and it makes a very elegant dish for your guests to enjoy.\u00a0This is a simple, yet flavorful, foolproof recipe.\u00a0 The biggest problem you will have is your guests wanting more.<\/p>\n

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1 rack of lamb, trimmed (about 1 1\/2 <\/em>pounds)<\/p>\n

3\/4 teaspoon salt<\/p>\n

1\/2 teaspoon freshly ground black pepper<\/p>\n

1 tablespoon vegetable oil<\/p>\n

2 tablespoons Dijon mustard<\/p>\n

2 teaspoons minced garlic<\/p>\n

1\/4 cup seasoned bread crumbs<\/p>\n

1 tablespoon grated Parmesan<\/p>\n

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Preheat the oven to 450 degrees F.<\/p>\n

 
\nSeason 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.<\/p>\n

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Spread the mustard evenly over all sides of the lamb, then spread the minced garlic over the lamb in the same manner.<\/p>\n

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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.<\/p>\n

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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 \u00a0to serve.<\/p>\n

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    When entertaining it is wonderful to serve a dish that does not trap you in the kitchen away from your guests.\u00a0 Rack of lamb is easy to do and it makes a very elegant dish for your guests … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":37,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[164,19],"_links":{"self":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/360"}],"collection":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/users\/37"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/comments?post=360"}],"version-history":[{"count":5,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/360\/revisions"}],"predecessor-version":[{"id":366,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/360\/revisions\/366"}],"wp:attachment":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/media?parent=360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/categories?post=360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/tags?post=360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}