Roasted Rack of Lamb

A rack of lamb is seared, coated with mustard, and encrusted with garlic and rosemary-flavored bread crumbs before it's roasted to perfection.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 481 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons minced garlic
• 1 tablespoon Dijon mustard
• 1 teaspoon black pepper
• 1 (7 bone) rack of lamb, trimmed and frenched
• 0.25 teaspoon black pepper
• 0.5 cup fresh bread crumbs

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Move the oven rack to the center position.

Step 2

Combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir in 2 tablespoons olive oil to moisten the mixture. Set aside.

Step 3

Season rack of lamb all over with 1 teaspoon salt and 1 teaspoon pepper. Heat 2 tablespoons olive oil in a large heavy oven-proof skillet over high heat. Add lamb and sear on all sides, about 1 to 2 minutes: set lamb aside for a few minutes. Brush lamb with mustard and roll in bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

Step 4

Arrange the breaded rack of lamb bone-side down in the same skillet. Roast in preheated oven for 12 to 18 minutes for medium; an instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C), or continue to cook to desired doneness. Remove lamb from the skillet and allow to rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs.