SqaureOne Roasted Rack of Lamb
INGREDIENTS
- 1 SquareOne 8 bone rack of lamb (trimmed and dressed, see tips)
- 2 generous tablespoons each of fresh garlic and rosemary (chopped)
- ½ cup of your favorite breadcrumbs
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons of olive oil
- 3 tablespoons Dijon mustard
METHOD
1. Move oven rack to center and preheat oven to 450 degrees F.
2. In a plate with high sides mix chopped garlic, chopped rosemary, kosher salt, black pepper, and bread crumbs. Drizzle in 2 tablespoons of olive oil (just enough to moisten mixture). Mix to blend flavors.
3. Season SquareOne rack of lamb with kosher salt and black pepper on both sides.
4. Heat 2 tablespoons of olive oil in large heavy ovenproof skillet. Sear lamb 1 - 2 minutes on each side. Set aside to cool.
5. After cooling brush lamb (top and sides) with Dijon mustard. Cover rack in bread crumb mixture. Remember to cover bones with foil to prevent charring.
6. Arrange rack (bone side down) in your ovenproof skillet. Roast for 15 - 18 minutes depending on the degree of doneness you prefer.
7. Remove rack of lamb and allow resting for 5 - 10 minutes. Loosely cover with a sheet of foil before carving.
8. Serve with roasted potatoes and your favorite green vegetable. Add a dollop of Dijon mustard or mint jelly on the side.
Tips: Use tongs to turn your lamb instead of a fork (piercing the meat allows the juices to escape). Invest in a meat thermometer for accurate doneness. Consider “Frenching” the rack (USA term). Use a knife to scrape tissue/fat from rib bones to expose them. Typically, three inches of bone beyond the main muscle (the rib eye) are left on the rack, with the top two inches exposed.
- 1 SquareOne 8 bone rack of lamb (trimmed and dressed, see tips)
- 2 generous tablespoons each of fresh garlic and rosemary (chopped)
- ½ cup of your favorite breadcrumbs
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons of olive oil
- 3 tablespoons Dijon mustard
METHOD
1. Move oven rack to center and preheat oven to 450 degrees F.
2. In a plate with high sides mix chopped garlic, chopped rosemary, kosher salt, black pepper, and bread crumbs. Drizzle in 2 tablespoons of olive oil (just enough to moisten mixture). Mix to blend flavors.
3. Season SquareOne rack of lamb with kosher salt and black pepper on both sides.
4. Heat 2 tablespoons of olive oil in large heavy ovenproof skillet. Sear lamb 1 - 2 minutes on each side. Set aside to cool.
5. After cooling brush lamb (top and sides) with Dijon mustard. Cover rack in bread crumb mixture. Remember to cover bones with foil to prevent charring.
6. Arrange rack (bone side down) in your ovenproof skillet. Roast for 15 - 18 minutes depending on the degree of doneness you prefer.
7. Remove rack of lamb and allow resting for 5 - 10 minutes. Loosely cover with a sheet of foil before carving.
8. Serve with roasted potatoes and your favorite green vegetable. Add a dollop of Dijon mustard or mint jelly on the side.
Tips: Use tongs to turn your lamb instead of a fork (piercing the meat allows the juices to escape). Invest in a meat thermometer for accurate doneness. Consider “Frenching” the rack (USA term). Use a knife to scrape tissue/fat from rib bones to expose them. Typically, three inches of bone beyond the main muscle (the rib eye) are left on the rack, with the top two inches exposed.
