intomybrain

Tonight’s dinner was too good not to post.

Roasted Rack of Lamb
Recipe adapted from All Recipes

Serves 2 (Assuming you’re having a side and not only eating a rack of lamb…)

INGREDIENTS
* 1/3 – 1/2 cup bread crumbs
* 3 cloves garlic, minced
* 2 sprigs chopped fresh rosemary
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
* 1 (7 or 8 bone) rack of lamb, trimmed
* 1 teaspoon salt
* 1 teaspoon black pepper
* 2 tablespoons olive oil
* 1 tablespoon stone ground mustard

DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1.5 minutes on both sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. (Use a spoon to help cover the whole rack). Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 16-18 minutes, depending on the degree of doneness you want. I have found 17 minutes is the perfect time for my oven. The lamb comes out a perfect medium. Let it rest for 5 to 7 minutes, loosely covered, before carving in half (between ribs).