Total Time
30mins
Prep 10 mins
Cook 20 mins

From the Frog in Philadelphia. "Rack of Lamb is the most patrician of entrees, irresistable to those stalwart meat eaters among us-especially when a fine bottle of red wine is the possible accompaniment. Frog's treatment of the rack is elegantly simple. The meat is roasted at a high temperature until the outside is crusty but the inside is still rare. A savory blanket of mustard, crumbs, and herbs is then spread on, and the meat is returned to the oven for a brief moment before serving".

Ingredients Nutrition

Directions

  1. Preheat oven to 475 degrees F.
  2. Rub each of the 4 lamb rack portions with some of the corn oil and set with fat side down in a roasting pan.
  3. Wrap aluminum foil around the rib bones.
  4. Roast the racks for 12-14 minutes for medium-rare meat.
  5. Meanwhile, combine remaining ingredients except for the crumbs.
  6. Remove the racks from the oven and turn them over.
  7. Spread a thick layer of the mustard mixture over the fat side of the racks.
  8. Sprinkle each with 1 tablespoons of the crumbs.
  9. Baste with some of the grease from the roasting pan.
  10. Return the racks to the oven for 3-5 more minutes more or until the crumbs are golden.
  11. For medium-rare, the internal temperature will be about 145 degrees F.

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