Roasted Rack of Lamb

We've had a frozen New Zealand rack of lamb sitting in the freezer for quite sometime, and every week we SAY we are having lamb, but then we forget. Finally we got to it.

We've had a frozen New Zealand rack of lamb sitting in the freezer for quite sometime, and every week we SAY we are having lamb, but then we forget. Finally we got to it.

I found this recipe on Allrecipes with a 5 star rating, and I've made some modifications. Since it's the 2nd time I've ever cooked rack of lamb (the first time did not turn out that well), I was a little worried. However, this recipe is super simple. I used 1lb rack of lamb and it took 12 mins in the oven, 2 racks would be about 14 minutes. They turned out perfectly, I took them out of the oven when the internal temperature was 135 degrees F and let them sit for 5 mins so it could continue cooking internally before I sliced them up. I'm a big fan of lamb, so I'd definitely make this again. I served it with blanched asparagus and rice.

Roasted Rack of Lamb

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 2

Ingredients:

1/3 cup fresh bread crumbs 2 tablespoons minced garlic 2 tablespoons chopped fresh rosemary 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil

1 (1lb 8 bone) rack of lamb, trimmed and frenched 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil 2-3 tablespoons grainy tarragon mustard

Directions:

1.	Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2.	In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3.	Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Rub rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4.	Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Comments: Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F


Note: Cindy cooked this time, not Nick. :-D This is a rare occurrence that should be observed no more then 4 times a year, so it's super special every time. :-)

If I didn't say I did it, then Nick cooked, I ate.