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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I first started cooking in college and have continued to do so ever since. Grilling is what I like best, but I bake this rack of lamb in the oven for the best results.Bob Paffenroth, Brookfield, Wisconsin Ingredients:
4 racks of lamb (1 to 1-1/2 pounds each), trimmed |
2 tablespoons dijon mustard |
1 cup soft bread crumbs |
1/4 cup minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup butter, melted |
1 garlic clove, minced |
Directions:
1. Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat.
2. Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing. Yield: 8 servings.
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