Rosemary Rack of Lamb

28 Mar

Ladies, listen up. If you want to spoil the man in your life and make him think that you are the most amazing domestic goddess that walks the planet (and let’s face it, who doesn’t want that?), then you need to make this recipe. This is man kryptonite. It will bring him to his knees. For you, the added bonus of this dish is that it is relatively low maintainance. Meaning that you don’t have to tend to the meat too much. With spring officially here, and with lamb being a spring meat, now is the perfect time to attempt this recipe.

I actually found this recipe in the Metro News paper and was happily surprised with how it turned out. The crust was incredible. The earthy flavour of the rosemary worked really well with the tenderness of the lamb and who doesn’t have a weakness for golden, crunchy toppings? Instead of using bread crumbs, I used croutons and crumbled them myself so that I could get larger, more inconsistent, crumbs. I’m not sure if it made much of a difference but I could not stop eating the crust (even unashamedly picking the morsels out of the frying pan). The only other thing that I would change about this recipe is that I would cut the rack into two smaller portions rather than one large rack. I found the eight bone rack just too big to fit into my frying pan properly which meant that some of the crumbs cooked faster than others. I think that by making them only four bone portions means easier handling and less hassle with the frying process.

Rosemary Rack of Lamb – Serves 4

1/2 cup of fresh bread crumbs
2 tablespoons of chopped fresh rosemary
2 tablespoons of grated Parmesan cheese
2 cloves of garlic, minced
1/4 teaspoon each of salt and pepper
2 tablespoons of Dijon mustard
2 racks of lamb, eight bones each, frenched
2 tablespoons of extra-virgin olive oil

Method:
In a small bowl, combine the bread crumbs, rosemary, Parmesan cheese, garlic, and the salt and pepper. Spread the mustard evenly over the meaty part of the lamb and coat with the bread crumb mixture. In a skillet, heat the oil over a medium-high heat and brown the lamb, in two batches, until golden (about 2 minutes). Transfer, fat side up, to a foil-lined baking sheet.

Roast the lamb in 425F (or 220C) oven until the meat thermometer registers 145F (63C) for medium rare. This will most likely be 15 to 20 minutes in the oven. Leave in longer if you want it medium. Transfer the racks to a cutting board and tent with foil and let it stand for about 5 minutes before carving between the bones.

Serve the lamb with some roasted potatoes, or a garlic mash, and sides of delicious spring veggies. Top this off with a delicious dessert and you have an easy and impressive dinner that will have him staring at you in wonderment. Lap it up – you deserve it!!

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