I’ve always thought of lamb as this regal, somewhat intimidating dish—maybe it’s the way the tender meat falls off the bone or the bold, rich flavors that demand attention. But then again, it could just be the mental picture of a tiny crown from childhood stories. Honestly, roasting a rack of lamb is much simpler than it seems, and once you catch a whiff of that herby aroma wafting through the kitchen, you’ll wonder why you ever hesitated.
Steps
- Preheat your oven to 450 degrees F. Prepare the rack of lamb by having it trimmed and frenched, removing any excess fat and cartilage.
- In a bowl, mix together bread crumbs with minced garlic, chopped rosemary, salt, and black pepper.
- Rub the lamb with olive oil to ensure it stays moist during cooking. Then, coat the lamb with Dijon mustard, which will help the seasoned bread crumbs adhere.
- Press the seasoned bread crumb mixture onto the lamb, ensuring an even coating.
- Place the rack of lamb in the preheated oven and roast for 12 to 18 minutes, depending on your desired level of doneness.
- Use an instant-read thermometer to check the internal temperature: 140 degrees F for medium-well and 150 degrees F for well done.
- Remove the lamb from the oven and let it rest, allowing the internal temperature to rise by 5 to 10 degrees.
- Consider serving the lamb with oven-roasted potatoes or another flavorful side dish.
Ingredients
- Bread crumbs: Quantity not specified, store-bought or homemade
- Garlic: Quantity not specified
- Rosemary: Quantity not specified
- Salt: Quantity not specified
- Black pepper: Quantity not specified
- Olive oil: Quantity not specified
- Rack of lamb: Trimmed and Frenched, quantity not specified
- Dijon mustard: Quantity not specified
FAQ
- What ingredients do I need for the roasted rack of lamb?
- You’ll need bread crumbs, garlic, rosemary, salt, black pepper, olive oil, Dijon mustard, and a rack of lamb (ideally trimmed and frenched by your butcher).
- How long should I cook the rack of lamb?
- Roast the lamb in a 450-degree F oven for 12 to 18 minutes. For medium-well, the internal temperature should reach at least 140 degrees F, and for well-done, it should be at least 150 degrees F.
- What should I serve with a rack of lamb?
- The recipe creator suggests pairing the lamb with oven-roasted potatoes, but you can explore other flavorful side dishes to complement the meal.
- Are there any tips for enhancing the flavor of the dish?
- Consider not wasting the pan drippings and making a sauce from them. Some users suggest deglazing the pan with red wine and adding sautéed shallots for extra flavor.
- Can I substitute dried herbs for fresh ones in this recipe?
- Yes, you can substitute dried herbs for fresh. For example, dried thyme can be used in place of fresh rosemary, and it will still yield a delicious result.
Tips
- Consider using any leftover bits stuck to the pan to create a flavorful sauce. Deglaze with a splash of good red wine and add a tablespoon of butter for a rich finish.
- Allow the internal temperature of the lamb to be 5 to 10 degrees lower than your desired doneness when removing it from the oven to account for continued cooking as it rests.
- For added flavor, try sautéing shallots before browning the lamb, and use dried thyme as an alternative seasoning if you don’t have fresh rosemary on hand.
- Ask your butcher to trim and french the rack of lamb to save preparation time and effort at home.
Equipment
- Instant-Read Thermometer – To ensure the lamb reaches the desired internal temperature.
- Roasting Pan – Suitable for cooking the rack of lamb in the oven.
- Baking Sheet – If you need to rest the rack of lamb or for any additional roasting needs.
- Wire Rack (optional) – Useful for resting the lamb if not included with the roasting pan.
- Deglazing Tool or Pan – If you plan to make a sauce from the drippings, having a deglazing tool or an appropriate pan for reducing sauces might be helpful.