Diva Tasting: Rack of Lamb…

Roasted Rack of Lamb


½ Cup Fresh Bread Crumbs

2 Tablespoons Minced Garlic

2 Tablespoons Chopped Fresh Rosemary

1 Teaspoon Kosher Salt

½ Teaspoon Black Pepper

3 Tablespoons Olive Oil

1 (8 Bone) Rack Of Lamb, Trimmed And Frenched

1 Teaspoon Kosher Salt

1 Teaspoon Black Pepper

3 Tablespoons Olive Oil

1 Tablespoon Dijon Mustard


Step 1 Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

Step 2 In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. Toss in olive oil to moisten mixture. Set aside.

Step 3 Season the rack all over with salt and pepper. Heat 3 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

Step 4 Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. Serve with Greek-style lemon potatoes, pita bread and Greek salad.

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