Recipe by TOOLBELT DIVA
When selecting Lamb Racks (rib roast), allow at least 3 ribs per person. Racks are usually sold 6 to 8 ribs per roast. This recipe will have to be adjusted logically to accommodate more than two people. Serve with roasted root vegetables, rice pilaf or mashed garlic-potatoes. Suggested wines - Sauvignon-Shiraz or Sauvignon-Blanc (or both). For dessert, I would recommend a lime gelato, to aid digestion; or skip dessert and have another bottle of Sauvignon-Blanc and a selection of cheeses and fresh fruit.
Top Review by Bergy
Easy, prepare ahead and pop in the oven 30 minutes before dinner - the flavor is excellent. I did one serving 4 ribs so only needed apprx 1/4 cup of crumbs - i pressed the crumbs well into the mustard and they adhered perfectly. The flavor from the crumbs and dijon compliment the lamb . This recipe goes straight into my Company cook book - Thank-you Toolie for another winner
- 1 1⁄2-1 3⁄4 lbs racks of lamb, approx (6 ribs)
- 1 tablespoon Dijon mustard
- 1⁄2 cup soft breadcrumbs
- 1⁄2 teaspoon dried basil leaves, crushed
- 1⁄2 teaspoon fresh garlic, crushed
- lemon slice (optional)
- Italian parsley (optional)
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Trim exterior fat on roast to within 1/4 inch.
- Coat with Dijon mustard.
- Combine bread crumbs, basil and garlic; pat mixture over mustard.
- Place roast, fat side up, on rack, in open roasting pan.
- Insert meat thermometer in thickest part, not resting in fat or on bone.
- Do not add water, and do not cover.
- Roast in preheated oven to desired doneness.
- Allow 30-35 minutes per lb.
- for rare; 35-40 minutes for medium; and 40-45 minutes for well done.
- Remove roast when meat thermometer registers 140 degrees F for rare; 160 for medium and 170 for well done.
- Garnish with lemon slices and Italian parsley, if desired.