Rack of Lamb – Traditional

A classic preparation of rack of lamb coated with a Dijon mustard and rosemary mixture, roasted to perfection.

45 minutes4 servings
Roasted Tomato Soup
Be patient! To others, to children, and with yourself.

Ingredients

  • 2 racks locally sourced if possible, frenched
  • Salt and pepper
  • 4 Tbs fresh chopped rosemary
  • 3 Tbs Dijon mustard
  • 4 Tbs olive oil
  • Bread crumbs
  • 4 cloves garlic, minced
  • 1/3 c. finely chopped parsley

Preparation

  1. 1.In a small bowl, mix 3 tablespoons of Dijon mustard, 4 tablespoons of olive oil, and 2 tablespoons fresh chopped rosemary.
  2. 2.Paint the racks with the mustard mixture on the meat side only. Tent racks together in a shallow pan.
  3. 3.Pre-heat oven to 500 degrees.
  4. 4.In a second bowl, mix 1 cup of bread crumbs, minced garlic, 4 tablespoons of olive oil, and finely chopped parsley.
  5. 5.Put painted racks (without bread crumb mixture) in the oven and roast at 500 degrees for 10 minutes, remove from oven.
  6. 6.Lower oven to 400 degrees.
  7. 7.Pat meat side of racks with breadcrumb coating. Return to oven for 15 minutes.
  8. 8.Remove and let rest for 10-15 minutes. Cut chops and serve.
  9. 9.Enjoy!