I don’t make rack of lamb very often because it’s kind of pricey, but if you are trying to impress someone, this is definitely the way to go!
PrintRack of Lamb
Ingredients
Scale
- 1 rack of lamb
- 1 cup soft white bread, torn into small pieces
- 1 clove garlic, minced
- 2 T Dijon mustard
- 2 T olive oil
- 1 t salt – 1/2 on the meat and 1/2 in the dressing
- few grinds from the pepper mill
Instructions
- Preheat the oven to 400 degrees
- Trim the rack, leaving the rib bones as long as possible
- Sprinkle the rack with salt and pepper
- Place rack in a small roasting pan in the preheated oven for about 15 minutes
- Mix the remaining ingredients in a small bowl
- Remove from the oven and turn the temperature down to 375 degrees
- Spread the dressing on the rack
- Return to the oven for another 15 or 20 minutes or until the bread browns a bit
Serve with Pinot Noir, a simple green salad and mashed potatoes for a really memorable dinner.
Inspired by an old Martha Stewart recipe…
xxoo,
RMW
Lamb is on my last meal menu request. That looks wonderful.
PS
I just bought some wild salmon and will try your recipe. Thanks.
Yum! That would definitely impress anyone RMW! 😀
You are right. Rack of lamb is very expensive. Lamb used to be the cheapest meat in Australia, it’s now the most expensive and it’s such a shame because it’s my favourite. I love the bread and dijon topping you have put on the lamb and when I’ve saved enough for my next rack of lamb, I’ll try this xx
Just found your blog from being the winner over at Barbara’s site. I can tell I’m going to love your recipes. I’m a new subscriber.
Not even 8 in the morning, and I’m drooling over the keyboard after reading your two most recent posts. This one looks soooo good – and I love lamb, but rarely cook it, as I’m the only one that really likes it. This sounds like something that The Great Dane might be persuaded to try. Unfortunately, his ambivalence about lamb goes back to military college and the British way of overcooking a piece of mutton and then serving it with watery vegetables and mint jelly.
I’ve tried something similar on spatchcocked chickens. It was great. Can’t wait o try it on lamb!
And you’ve won my cookbook giveaway! Email me at bsmithw@gmail.com with your name and address and I’ll get it in the mail ASAP.
OH, RMW, you’re killing me. Look, I’ve got plenty of King Arthur in my pantry and all the right tools…mixers, pans, spatulas, bowls, you name it….even a fabulous Dacor range. I just don’t have YOU and your talent to put it all together. Don’t you want to come over and hang out in my kitchen for a while?! 😉