A traditional dish for Easter celebrations, lamb is a tasty and impressive dish whose strong flavours can be highlighted by fresh herbs. Classic flavour pairings for lamb are cooling mint or dried oregano; this recipe uses woodsy rosemary.
After its time in the oven, a full rack of lamb can be presented like a full crown, or carved and served like juicy meat lollipops. Save time before cooking by asking your butcher to french the meat for you, exposing those distinctive rib bones that make for a great presentation.
Servings: 4
Cooking and Preparation Time: 45 mins
Ingredients
1 rack of lamb, trimmed and frenched
½ cup of breadcrumbs
2 tbsp garlic, minced
2 tbsp fresh rosemary, chopped
2 tsp salt
2 tsp pepper
4 tbsp olive oil
1 tbsp Dijon mustard
Instructions
1. Preheat the oven to 450 degrees F (230 degrees C) with the rack in the centre.
2. Combine breadcrumbs, garlic, and rosemary, plus half the salt, pepper, and oil in a bowl. Set aside.
3. Season the lamb with the rest of the salt and pepper.
4. Heat the rest of the oil in an oven-proof skillet or pan. Sear the lamb on all sides, about 1 minute per side. Place lamb on a dish and allow to cool for a few minutes.
5. When cool, brush the meat with mustard and coat with the breadcrumb mixture. Cover the bones with foil to prevent burning in the oven.
6. Place the rack back into the oven-proof skillet, bone-side down. Place the skillet into the preheated oven and roasted until internal temperature reaches 130 degrees F (54 degrees C), about 15 minutes.
7. Remove the skillet from the oven and allow the meat to rest for 5 to 7 minutes under loose foil. Serve whole or carved between the ribs.
Rose Ho | Contributing Writer
