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Rack of Lamb with Garlic-Herb Crust Serves 4 generously I cannot claim credit for this simple and delicious recipe. It was given to me by Amos Bomze of Toronto's wonderful butcher shop, Olliffe. If you like perfectly pink rack of lamb, follow the cooking times to the minute. Ingredients 3 cloves garlic, minced 2 tsp. (10 mL) chopped fresh or 1 tsp. (5 mL) dried rosemary 1 tsp. (5 mL) chopped fresh or ½ tsp. (2.5 mL) dried oregano 2 tsp. (10 mL) extra virgin olive oil 1 cup (240 mL) coarse white or country fresh breadcrumbs (see recipe) salt and freshly ground white pepper to taste 2 medium-sized racks of lamb at room temperature 2 cloves garlic salt and pepper (be generous) 1 Tbsp. (15 mL) unsalted butter 1 Tbsp. (15 mL) canola or vegetable oil ½ cup (120 mL) Dijon mustard Instructions Preheat the oven to 350°F (175°C). Mix the minced garlic, herbs, and olive oil together. Gently toss into the breadcrumbs. Add the salt and pepper. Set aside.
Bring the lamb racks to room temperature; otherwise it will affect the cooking time. Score the fat on the racks into large diamond shapes. Cut the 2 remaining garlic cloves in half and rub over all sides of the fat and meat. Sprinkle all sides of the meat liberally with salt and pepper. Heat the oil and butter in a frying pan and sear the meat on all sides for about 1 minute per side. Wrap the bones in tin foil so they do not darken. Transfer to a baking pan and roast for 15 to 16 minutes.
Remove from the oven and spread ¼ cup (60 mL) of mustard on each rack. It seems like a lot, but don't worry--it needs it. Pat ½ cup (120 mL) of the breadcrumbs firmly on top of the mustard on each rack. Return to the oven for 10 minutes. This will give you rosy lamb. Cook for another 4 minutes for medium. Let the lamb rest for at least 10 minutes before cutting. Cut between every second bone.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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