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".
- 2 racks of lamb, 6-8 chops each, each rack cut in half
- 1⁄4 cup corn oil
- 3⁄4 cup Dijon mustard
- 2 tablespoons parsley, minced
- 3 teaspoons garlic, minced
- 1 tablespoon shallot, minced
- 1 tablespoon rosemary, crushed
- 1 teaspoon dried marjoram
- 2 teaspoons dried oregano
- 1⁄2 teaspoon dried thyme
- 3 tablespoons dry white wine
- 1⁄4 cup dry breadcrumbs, fine
- Preheat oven to 475 degrees F.
- Rub each of the 4 lamb rack portions with some of the corn oil and set with fat side down in a roasting pan.
- Wrap aluminum foil around the rib bones.
- Roast the racks for 12-14 minutes for medium-rare meat.
- Meanwhile, combine remaining ingredients except for the crumbs.
- Remove the racks from the oven and turn them over.
- Spread a thick layer of the mustard mixture over the fat side of the racks.
- Sprinkle each with 1 tablespoons of the crumbs.
- Baste with some of the grease from the roasting pan.
- Return the racks to the oven for 3-5 more minutes more or until the crumbs are golden.
- For medium-rare, the internal temperature will be about 145 degrees F.