Preparing a rack of lamb, especially this garlic rosemary encrusted rack of lamb, is a simple process that ends with an elegant and delicious meal.
It’s a great dish to introduce to first-time lamb eaters, and traditionalists will love the flavor packed crust that seals in a bit more moisture to this quick cooking piece of meat. Loaded with garlic and rosemary, two flavors that traditionally pair perfectly with lamb’s sometimes wild but mild flavor.
If you’re looking for more delicious lamb recipes, I recommend the Scottish Craft Butcher’s YouTube page for some great how-to videos.
Garlic Rosemary Encrusted Rack Of Lamb
Classic dleicious elegance in a simple to make dish.
Ingredients
- 4 tbsp minced garlic
- 3 tbsp rosemary fresh is best, but dried works fine
- 1 cup fresh bread crumbs dried works well too
- 1 tsp sea salt
- 1/4 tsp cracked black pepper
- 2 tbsp olive oil just enough to moisten the bread crumbs
- 8 bone rack of lamb
- pinch Sea salt & crack pepper for meat before searing
- 2-4 tbsp dijon mustard
- drizzle olive oil for pan to sear lamb in before encrusting.
Instructions
- Preheat oven to 450f/230c degrees.
- Combine garlic, rosemary, salt & pepper, bread crumbs well. Then drizzle in the olive oil until just moist, and combine. Set to the side.
- Salt & pepper each side of the lamb. Drizzle olive oil into a hot pan and sear off quickly, each side of the rack. 1-2 minutes each side.
- Let rack cool for a few minutes, then brush each side with the dijon mustard.
- Cover the rack in the bread crumb mixture until it is evenly coated.
- If rack bone tips are exposed, cover the bones with foil to prevent charring. You can see from my pictures, I didn't need this step as i had meat covering the rack bones.
- Place the rack in an oven proof dish, bone side down, meaty side up.
- Roast in oven for 15-18 minutes , depending on your degree of doneness you desire. 145f/65c degrees is the ideal doneness for lamb, but prepare to your level of meat happiness.
- Once done, remove from oven and allow to rest for 5 – 10 minutes, loosly covered with foil.
- When ready to serve carve between the ribs to portion out.