Crusty Rack of Lamb
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Lamb
Sun, Feb 5, 2017, 00:17:56, 8 Yaers ago
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Directions
- Ask your butcher to make a 1/2 inch cut between each rib and to trim about 2 inches of fat and meat from between ribs to dress up the rack. Trim most of the fat from the top of the meat.
- Preheat oven to 375 degrees.
- Wrap each exposed bone end of the chops with foil to prevent burning.
- Rub the roast well with garlic, lemon juice, salt, pepper and thyme.
- Place lamb meat side down on a rack in a roasting pan; cook until thermometer registers 115 degrees for medium-rare, about 15 minutes (in home oven).
- While meat is roasting, combine bread crumbs and parsley in a small bowl; set aside.
- Remove lamb from oven and turn it over; spread mustard over meat and firmly press bread crumb mixture over top of lamb; shake off any excess crumbs.
- Return to oven and bake until crumb mixture is lightly browned, about 10 minutes, testing the temperature often.
- Remove foil from bone ends and let rest for 10 minutes before serving.
Ingredients
1 rack lamb (8 ribs)1 clove garlic; halved1/4 cup lemon juice1/2 teaspoon salt1/4 teaspoon black pepper1 teaspoon dried thyme1/4 cup bread crumbs1 tablespoon parsley; minced1 teaspoon Dijon mustard
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