ROY's Holiday recipes

Rack of lamb is one of the best meat entrees out there and it is very simple as long as you pay attention. It is hearty, juicy and crispy and it cooks quickly so you will have time to text your lovers after it is done. You can tell when the lamb is done when it gets golden brown and delicious on the outside.  Place your finger on the center of the rack and press down.  If it gives a little and bounces back it is done.  If it is hard as a rock, you have a well-done rack.  Always take the rack out early and let it sit because it will continue to cook.  Feeds 4



2-7 bone racks of lamb, trimmed of the top layer of fat
dijon mustard
3 tbsn parmigiano cheese
olive oil
2 cups panko bread crumbs
salt and pepper
1/8 cup chopped italian parsley

Preheat oven to 385 degrees.  Trim the layer of fat over the meat part with a boning knife, exposing the meat.  Season both sides of the lamb with salt and pepper then cover both sides in dijon mustard enough to coat.  Do not go crazy with the mustard as this is a recipe, not a playhouse.  In a mixing bowl combine the breadcrumbs with the parmigiano and Italian parsley, mix well. Place each  rack of lamb in the bread crumb mixture and coat well.  Place each rack of lamb on a sheet pan and drizzle with olive oil.  Place in oven for 17 minutes and roast until medium rare to the touch.  Take out and let sit for a couple of minutes.  Slice and serve immediately.

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