I realize I'm jumping the gun a little, but they were on sale you see and when I got them home I just couldn't bear to put them in the freezer. The crust really crisped up nicely and I can only say these were devoured. Poor little lamb. Rack of lamb is the easiest cut to roast, you really can't go wrong with this :)
Rack of Lamb with a Herb Crust.
2 racks of lamb, fat trimmed.
1 tablespoon Dijon mustard
Zest of a lemon
Juice of half a lemon
1 – 1 1/2 tablespoons of minced fresh rosemary
Salt and pepper
1 cup of dried breadcrumbs
4-6 tablespoons olive oil
Heat the oven to 425F
Trim the fat from the lamb and set aside.
Mix the mustard together with the lemon zest, juice, rosemary, salt and pepper and breadcrumbs. Add the olive oil one tablespoon at a time, mixing thoroughly to form a paste.
Press the mixture onto the lamb firmly.
Place the racks into a roasting pan and place in the oven for approximately 20 – 30 minutes depending on how well you like your meat cooked. Please use a reliable meat thermometer.
The internal temperature of the lamb when cooked is as follows:
Very rare - 115 –125 degrees F
Rare – 125- 130F
Medium rare – 130-140F
Medium /well – 140-150F
Remove from the oven and place the lamb on a warm serving platter. Cover with aluminum foil and allow to rest for 10 minutes before serving.
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