I have to tell you before getting into the nuts and bolts of this post that this is BY FAR the BEST lamb I've ever had. We made this tasty meal to celebrate Valentine's Day this year... and man, were we in L-O-V-E!!
We paird the lamb with simple steamed spinach with capers and oven roasted tomatoes. Mmmmm...
1/2 cup fresh bread crumbs
2 tbsp. minced garlic
2 tbsp. chopped fresh rosemary
2 tsp. salt
1 1/4 tsp. black pepper
4 tbsp. olive oil
1 (7 bone) rack of lamb (trimmed and frenched)
1 tbsp. Dijon mustard
1. Preheat oven to 450 degrees. Move oven rack to the center position.
2. In large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and 1/4 tsp. pepper. Toss in 2 tbsp. olive oil to moisten mixture. Set aside.
3. Season the rack of lamb all over with salt and pepper. Heat 2 tbsp. olive oil in large, heavy oven-proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes. Set aside for a few minutes. Brush lamb with the mustard. Roll in 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. Let it rest for 5 to 7 minutes, loosely covered, before carving between ribs.