Roasted Rack of Lamb

Recipe View Preheat oven to 450 degrees F (230 degrees C). Position oven rack in the center. (5 minutes)

Recipe View In a small bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in 2 tablespoons olive oil until moistened. Set aside herb mixture. (5 minutes)

Recipe View Season the rack of lamb generously on all sides with 1 teaspoon salt and 1 teaspoon black pepper. (2 minutes)

Recipe View Heat 2 tablespoons olive oil in a large, heavy oven-proof skillet over high heat. Sear the lamb on all sides until nicely browned, about 1 to 2 minutes per side. Remove from skillet and let rest briefly. (5 minutes)

Recipe View Brush the entire rack of lamb with Dijon mustard. Then, press the herb bread crumb mixture evenly over the mustard-coated lamb, ensuring a thorough coating. Cover the exposed bone ends with foil to prevent excessive charring during roasting. (5 minutes)

Recipe View Place the breaded rack of lamb bone-side down in the same skillet. Roast in the preheated oven for 12 to 18 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part of the meat registers 130 degrees F (54 degrees C). Adjust roasting time for desired level of doneness. (12-18 minutes)

Recipe View Remove the roasted rack of lamb from the oven and skillet. Tent loosely with foil and let rest for 5 to 7 minutes before carving between the ribs. This allows the juices to redistribute, resulting in a more tender and flavorful dish. (5-7 minutes)