Sunday, April 22, 2012

Oven Roasted Rack of Lamb

3/4 cup of Italian bread crumbs
2 tablespoons minced garlic (from a jar)
2 tablespoons finely chopped fresh rosemary( I grow my own)
1 tsp of kosher salt
1/4 tsp black pepper
2 tablespoons extra virgin olive oil

1 rack of lamb
1 tsp salt
1/2 tsp black pepper
2 tablespoons olive oil
1 tablespoon honey mustard salad dressing
2 teaspoons Dijon mustard

Preheat oven to 450.

An iron skillet works best for this dish.

In a flat bowl, combine bread crumbs, garlic, rosemary and 1 teaspoon of salt and 1/4th teaspoon pepper. Toss in the 2 tablespoons of olive oil to moisten.

Next season the rack of lamb all over with the salt and pepper and 2 T of olive oil. Rub the seasonings in with the oil so both sides are covered. Sear the lamb for 2 minutes on both sides. Set aside for a few minutes to cool. Now brush the rack of lamb with the salad dressing and mustard coating. Roll the rack in the bread crumb mixture, you may need to help it a bit and pat it on with your hands. Cover the bones with foil so they will not burn.
Arrange the rack bone side down in the skillet. roast it in the preheated oven for 16 to 18 minutes depending on the degree of "wellness" you like. (cook longer if you like medium well)  Remove from oven and allow to sit for 8 minutes.
The meat should melt in your mouth, hope you love this too.

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