Traditional Roasted Rack of Lamb
Roasted rack of lamb sounds fancy, but it's easy to make. In our version, the lamb is seared in a hot pan then roasted it until it's perfectly medium rare.
- Serves: 4 persons
- 2racks of lamb (have your butcher "French" the rib bones and trim excess fat)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Sunflower oil (or safflower oil)
- 1 ½cups breadcrumbs
- 1tablespoon parsley (fresh, chopped)
- 1tablespoon thyme (fresh leaves, chopped)
- 1tablespoon rosemary (fresh, chopped)
- Olive oil
- ¼cup Dijon mustard
Step 1Gather the ingredients.
Step 2Take the lamb out of the fridge and season it generously with Kosher salt and freshly ground black pepper. Let the lamb sit out at room temperature for 30 minutes before you begin.
Step 3In a large sauté pan, heat some oil over high heat until it is almost smoking.
Step 4Place one rack fat-side down in the oil and sear for 2 minutes until it is nicely golden-brown. Flip over and brown the other side for another minute. Sear the ends as well, for about a minute each, so that the entire outside has a beautiful brown crust.
Step 5Set the rack aside. Drain the fat from the pan and add fresh oil to the pan. Heat over high heat and repeat with the second rack of lamb.
Step 6Preheat the oven to 425 F. Line a rimmed sheet pan with aluminum foil and top with a roasting rack.
Step 7Combine the breadcrumbs, herbs, salt, and black pepper to taste in a food processor. Add a drizzle of olive oil and pulse just until blended. Transfer the seasoned crumbs to a sheet pan.
Step 8Brush the lamb with the mustard on the fat-side and on the ends (but not on the lean side).
Step 9Dredge the lamb in the breadcrumbs, pressing them onto the mustard-coated meat so that they stick.
Step 10Set the lamb fat-side up on the roasting rack-topped sheet pan.
Step 11Roast for 30 minutes or until the ends of the lamb feel firm and spring back when you squeeze them. Remove the lamb from the oven and let it rest for 15 minutes, tented with foil.
Step 12Slice into two-rib sections and serve each person two pieces. Enjoy!