We made this Rack of Lamb with roasted vegetables, you can put the roasted vegetables in the oven for 30 minutes before you put the lamb in, and they will both be ready at the same time. They both cook at the same temperature, bonus. You can coat the lamb with the crust ahead of time and refrigerate until you are ready to put it in the oven. There are times I am not sure about mustard, but it is a must in this recipe. I could just eat the coating on the lamb by itself. In fact, any crumbs that came off the lamb when we cut it, disappeared off the carving board!
Prep time: 30 minutes
Cook time: 25 minutes
2 racks of lamb (about 7-8 ribs each), trimmed of any remaining fat
2-3 garlic cloves, crushed with outside skin removed
6 slices of white or whole wheat bread torn into pieces
1 tablespoon fresh thyme leaves or 1 tablespoon fresh rosemary, minced
1-2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Fresh rosemary or thyme sprigs, to garnish
Preheat oven to 425° F. Line a sheet pan with parchment paper.
- In a food processor, fitted with the metal blade, with the machine running, drop the garlic through the feed tube and process until finely chopped. Add the bread, herbs, mustard, and pepper and process until combined, slowly add the olive oil.
- Press the mixture on to the meaty side of the racks, completely covering the surface.
- Put the racks of lamb on the sheet pan and roast for about 25 minutes for medium-rare or 3-5 minutes more for medium (a meat thermometer inserted into the thickest part of the meat should read 135° F for rare and 145° F for medium rare.
Transfer meat to a carving board, cover and let rest for 10 minutes. Cut down between the bones to carve into chops.
- Serve garnished with rosemary or thyme sprigs. Delicious with roasted potatoes or roasted vegetables.
Hint: Use Parchment Paper on the Pan to make cleanup easier.