Rack of Lamb Recipe

From Dorothy McNett's Recipe Book.

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Rack of Lamb

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. One rack has 7-8 ribs, and will serve 2, perhaps 3 people. If you are doing one rack, you might as well do two and have some leftover ribs for snacking the next day.

2 racks of lamb
extra virgin olive oil
finely chopped garlic 1-2 cloves
snipped fresh rosemary 1/2 to 1 teaspoon
sea salt
freshly ground pepper
1/2 cup fresh bread crumbs, very fine

Place oven rack in middle of oven, or one rung below middle if oven is small. Preheat oven to 450 degrees. Brush both sides of the lamb with the oil. Season with the garlic, rosemary, salt and pepper. Pat on the bread crumbs. Arrange in a saute or roasting pan, with the ribs standing up and the meaty, fatty side towards the outside of the pan. If using 2 racks, interlace them a little so that they "intermingle". Place in oven and roast for about 20 minutes. Lamb should be browned but nice and pink in the flesh. Allow it to stand, lightly covered with foil or parchment, for about 5-10 minutes before cutting into serving pieces, usually 2-3 ribs per person. Be artistic! Arrangements of the ribs on plates are part of the attraction of this cut of meat.

Recipe created 2007-02-11.

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