How To Make Roasted Rack of Lamb

 in Demos

If you want to pull out all the stops for a gorgeous dinner, nothing does it better than a roasted rack of lamb. This dish is dressed to impress. From the tender meat to the crispy outside crust, there is no better special occasion meal than one that contains rack of lamb. But many people tend to steer away from it due to its complicated-seeming nature or not-so-pretty price tag. As much as we wish we could, we can’t help you with the price but we can help burst that myth that a rack of lamb is some super complicated dish.

So, follow along with our online culinary school chef as he shows you how to prepare and cook a rack of lamb to perfection. Pair with mashed potatoes and green beans for what might be the easiest fancy meal ever.

Roasted Rack Of Lamb

2 racks of lamb, each with 8 ribs, Frenched
1.5 cups of bread crumbs
¼ cup finely chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tbsp Dijon mustard
3 tbsp olive oil
Salt and black pepper

1. In a bowl, combine the bread crumbs, parsley, mint, rosemary, thyme, salt, pepper and 2 tablespoons of olive oil.
2. Heat a heavy skillet over high heat until hot, at least 2 minutes. Pat lamb dry and rub the meat with salt and pepper. Add oil to hot skillet and then sear the rack of lamb on all sides, about 5 minutes
3. Rub the meaty side of each lamb rack with mustard. Pack the bread crumb mixture onto the meaty side.
4. Place the racks bread-crumb side up in a roasting pan. Roast until the crust in nicely browned and the internal temperature is about 130°F for medium rare or until done to your liking.
5. Transfer the lamb rack to a dish; let them rest for about 8 minutes before carving.


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