One Pan Rack of Lamb and Mushrooms
Ready In: 35 mins
Serves: 4
Yields: 1 rack
Ingredients
- 1 rack of lamb, remove fat and French
- 8 ounces white mushrooms (or brown)
- 8 ounces brown mushrooms (or baby portobella)
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- salt & fresh ground pepper, to taste
Directions
- Pre heat oven to 450 degrees.
- Rub all sides of lamb with garlic, salt and peppler.
- Wash, dry and cut mushroom into quarter or half, or leave whole if 1-1.5" in diameter. Salt and pepper, drizzle with oil and toss to coat.
- Put portobella mushroom in bottom of baking dish. Put rack of lamb on top, curving down.
- Bake for 15 minutes.
- Add white mushroom to the top of the bones and sides of pan, not on top of the meat on the rack.
- Bake for another 10 minutes.
- Bake check meat temperature to desired doneness. I prefer 125 degree for rare.
- Remove from oven. Let meat rest for about 5 to 10 minutes while eating mushroom as appetizers with some fresh bread.
- Serve meat and the rest of mushroom and enjoy.
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