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.