I buy racks of lamb all the time, but I never roast the whole rack. I always cut the rack into riblets. I was intimidated by the idea of roasting the whole rack and getting the doneness just right. I didn’t think that it wouldn’t be such a difficult thing to do, since racks of lamb are so little. I did a little research and pieced together a super easy and fast way to make an herb crusted rack of lamb that belongs in a fancy restaurant.
Lamb is expensive, so buy it at Trader Joe’s and Costco or buy it on sale and freeze it. It takes 20 minutes to half an hour to defrost in a bowl of water. Simply place the entire rack, still in plastic, in a bowl of cold water and replace the water a few times and your rack will thaw very fast.
You will need:
A pre-heated 400 degree oven & a roasting pan
A rack of lamb (serves 2)
1/2 cup bread crumbs
1-2 T Dijon mustard
1 1/2 t Fresh or good dry Rosemary
1 1/2 t Good dry Oregano (smells like Oregano)
Freshly ground pepper
Add chopped herbs to crumbs and season with salt and pepper. Add a little olive oil and stir until the mixture looks crumbly.
Wash, rinse and dry lamb and apply a generous amount of salt and pepper.
Sear the rack in a very hot pan with a little olive oil until brown on top and sides. Allow to cool for a few minutes.
Spread Dijon mustard over the entire top and sides of rack.
Dump the crumbs and pat them in until you have covered all top and sides of lamb.
Place in the oven for 25 minutes.
Allow to rest outside the oven for 10 minutes.