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Ingredients
•
1/2 cup Bread, white, commercially
prepared (includes soft bread
crumbs)
•
2 tbs Garlic, raw 2 tbs Rosemary,
fresh
•
1 tsp Salt, table ¼ tsp Spices, pepper,
black
•
2 tbs Oil, olive, salad or cooking
•
1 (7 bone) Lamb, domestic, rib,
separable lean and fat, trimmed to
1/8-inch fat, raw
•
1 tsp Salt, table 1 tsp Spices, pepper,
black
•
2 tbs Oil, olive, salad or cooking
•
1 tbs Dijon Mustard NB
Roasted Rack of Lamb
Cooking time: 25-30m – Temperature: 230°C
Method
1. Preheat oven to 230°C. Move oven
rack to the centre position.
2. In a large bowl, combine
breadcrumbs, garlic, rosemary, 1 tsp
salt and ¼ tsp pepper. Toss in 2 tbs
olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and
pepper. Heat 2 tbs 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
centre 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.
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