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Roasted Rack of Lamb




Source of Recipe


Copyright © 2005 Safeway.com Inc. All rights reserved. Printed fromSafeway.com
1/2 cup fresh crumbs made from packaged fried pork rinds
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and
frenched (meat pushed back from the bone to make the ends longer and the
meat more compact and moist)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard


Directions:

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the
center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt
and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture.
Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive
oil in a large heavy oven proof skillet over high heat. Sear rack of lamb
for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of
lamb with the mustard. Roll in the bread crumb mixture until evenly coated.
Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in
preheated oven for 12 to 18 minutes, depending on the degree of doneness you
want. With a meat thermometer, take a reading in the center of the meat
after 10 to 12 minutes and remove the meat, or let it cook longer, to your
taste. Let it rest for 5 to 7 minutes, loosely covered, before carving
between the ribs.