- Preheat the oven to 450 degrees F (230 degrees C). Move the oven rack to the center position.
- Combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir in 2 tablespoons olive oil to moisten the mixture. Set aside.
- Season rack of lamb all over with 1 teaspoon salt and 1 teaspoon pepper. Heat 2 tablespoons olive oil in a large heavy oven-proof skillet over high heat. Add lamb and sear on all sides, about 1 to 2 minutes: set lamb aside for a few minutes. Brush lamb with mustard and roll in bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the breaded rack of lamb bone-side down in the same skillet. Roast in preheated oven for 12 to 18 minutes for medium; an instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C), or continue to cook to desired doneness. Remove lamb from the skillet and allow to rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs.
Editor’s Note:Allow the internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits.For medium-well: An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).For well done: An instant-read thermometer inserted into the center should read at least 150 degrees F (65 degrees C).Serve this with a side of roasted potatoes.
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