Roasted Rack of Lamb
Recipe by: Bobbi Jo Lathan
Recipe type: Entrées
Cuisine: Lamb
Serves: 4
Prep Time: 20 mins
Cook Time: 20-25 mins
Total Time: 45 mins
INGREDIENTS
For Lamb:
1 rack of lamb (trimmed and frenched/ I ordered mine from D’artagnan online at www.dartagnan.com)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 ½ tablespoons extra virgin olive oil
1 tablespoon Dijon Mustard
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For Breadcrumb topping:
½ cup Panko breadcrumbs
5 cloves fresh garlic (pressed)
1 tablespoon fresh rosemary (finely chopped)
1 tablespoon fresh parsley (chopped)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 ½ tablespoons extra virgin olive oil
INSTRUCTIONS
1.   For the lamb: Preheat your oven to 450ᵒ and move your oven rack to the middle.
2.   Your uncooked refrigerated lamb should have been resting at room temperature for about 10 minutes.
3.    Salt and pepper your rack of lamb on all sides.
4.    Get out your cast iron skillet. Your skillet must be oven-proof, as we’re going to take it right from the burner to the hot oven. (I used my oven-proof Le Creuset enameled and square cast iron ribbed skillet, which is the perfect size for the rack of lamb.)
5.   Heat your 2 ½ tablespoons of olive oil over medium-high heat, and once the oil is hot, sear the lamb on all sides. It took me about 2 to 2 ½ minutes on each side to brown.
6.   Once browned on all sides, remove the pan with the rack of lamb to a cold burner to sit for a few minutes while we make the breadcrumb mixture.
7.   For the breadcrumbs: In a small mixing bowl, add your breadcrumbs, pressed garlic, rosemary, parsley, salt and pepper and give a good stir to combine. Then, add the olive oil, which will moisten the mixture so it will adhere to the lamb. Set aside.
8.   Add your Dijon mustard into a small bowl. Use a basting brush and brush to cover the lamb in a coat of Dijon mustard.
Once that’s done, get out a long pan and pour the breadcrumb mixture into the pan. Take the rack from your skillet and hold the rack of lamb by the bones (if it’s too hot, use some tongs or a mitt) and press the meat into the breadcrumbs to coat the meat. Then, place the coated meat back into the cast iron skillet, bone-side-down, and cover the bones of the rack with some aluminum foil so they won’t burn in your hot oven. Now, place it in your 450ᵒ oven.
9.   Roast in your oven for 18-25 minutes. Use an oven meat thermometer. For rare the thermometer should read 120ᵒ and for medium-rare the thermometer should read 135ᵒ. For well done after you remove it from the oven, just make an aluminum foil tent over the rack of lamb and let it rest for 10 minutes, as it will continue to cook under the foil. I like my rack of lamb medium-rare so I let it rest in the pan un-tented It will still continue rise in its temperature, but only by another 5-8 degrees for medium-rare, as opposed to if you tent the meat where it actually keeps cooking. Now, carve the chops between the bones and serve while still hot and delicious!
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