For Frying...
1 (7-8 bone) rack of lamb, trimmed and frenched (we buy them at Costco)
1 tsp salt
1 tsp black pepper
2 tbsp olive oil

 

For Coating...

1 tbsp. Dijon mustard

1/2 cup fresh bread crumbs (I always use the box Italian one)
2 tbsp. minced garlic (fresh is a must)
2 tbsp. chopped fresh rosemary (fresh is a must)
1 tsp. salt
1/4 tsp. fresh black pepper
2 tbsp. olive oil

 

Preheat oven to 450F (230 degrees C). Move oven rack to the center position.

 

Prepping...
In a large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and 1/4 tsp pepper. Toss in 2 tbsp olive oil to moisten mixture. Set aside.

 

Frying...

1. Season the rack all over with salt and pepper.

2. Heat 2 tbsps. olive oil in a large heavy oven proof skillet over high heat (or fry pan).

3. Sear rack of lamb (or segments) for 1 to 2 minutes on all sides. Set aside for a few minutes.

 

Baking...

1. Brush rack of lamb all over with the Dijon mustard.

2. Roll in the bread crumb mixture until evenly coated.

3. Cover the ends of the bones with foil to prevent charring.

4. Arrange the rack bone side down in the skillet. (I use a cookie sheet with parchment.)

5. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want.

6. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Note: Bloody rare: 115 to 125F, Rare: 125 to 130F, Medium rare: 130 to 140F, Medium: 140 to 150F

 

Notes

• Can be purchased at Costco, Metro, Loblaw, and many other places. I always buy 2 packs. They have 7-8 ribs each.  One pack is about $19.00.

• Cooking pan/skillet: I use a fry pan to sear and a cookie sheet lined with parchment paper to bake them.

• Cooking preference: I always sear and cook the racks by cutting them in 2-3 rib sections.  This gives me a perfect medium-rare ribs. If you prefer your meat more rare (as they call for lamb), reduce cooking time by 5 min. and cut the ribs into bigger sections (3-4), or do not cut them at all.

 

Compliments to Chef Aline!