Lamb at Easter is popular in many cultures all over the world. Here is a new take on an old favorite.
What You Need:
1 (5 lb.) rack of lamb, trimmed
1 t salt
1 t pepper
3 T canola oil
6 T of Dijon style mustard
1 C Italian style breadcrumbs
6 T Parmesan cheese, grated
3 cloves of garlic, peeled and minced
3 t rosemary
How to Cook It:
Set the oven temperature to 450 degrees and allow the oven to heat up.
Line a large roaster pan with aluminum foil.
Sprinkle the rack of lamb with the salt and pepper being sure to cover the entire piece of meat.
Place the canola oil in a skillet over medium heat and allow the oil to heat.
Place the rack of lamb carefully into the hot oil.
Brown the lamb carefully on all sides for about 6 minutes per side.
Remove the browned lamb from the skillet and place in the lined roaster pan.
Brush the mustard evenly on all sides of the lamb.
Place the breadcrumbs into a bowl.
Sprinkle the cheese into the bowl with the breadcrumbs.
Add in the garlic and the rosemary.
Toss the mixture together until well blended.
Use your fingers to press the breadcrumb mixture into the top of the lamb.
Roast the lamb for 15 minutes for medium rare, 22 minutes for medium or 25 minutes for well done.
Allow the lamb to rest for 10 minutes before carving.
Serves: 8
When you purchase a rack of lamb most often it has been already trimmed. If it is not the method to trim it is simple. Cut between the rib bones and scrape the meat off exposing the bottom 3 inches of the bone. Do this at the thick end so you can easily carve off the individual chops when you are ready to serve.
