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Frenched Rack of Lamb
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Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 135 minutes
Elevate your next dinner with juicy Frenched rack of lamb, roasted to perfection with garlic, parsley, and Dijon bread crumbs.
Ingredients:
1headgarlic
3tablespoons choppedfresh parsley
0.5 teaspoonmincedfresh thyme
1.5 cups soft bread crumbs
1 (8 bone) rack Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw
kosher salt and ground black pepper to taste
0.25 cupDijon mustard
Instructions:
Preheat the oven to 425 degrees F (220 degrees C) and wrap the garlic head in foil.
Roast garlic in the oven until soft for about 40 minutes. Allow it to cool for 15 to 20 minutes. Slice in half and squeeze out the roasted garlic.
Mix 1 tablespoon of flavorful roasted garlic with bread crumbs, parsley, and thyme. Save the rest of the roasted garlic for a future recipe.
Individually wrap each exposed bone section of the rack in aluminum foil.
Place the lamb on a sheet of plastic wrap, bone-side down, and sprinkle with salt and pepper. Brush meat with mustard, then coat with bread crumb mixture, pressing gently to adhere. Transfer lamb to a roasting rack, removing the plastic wrap.
Roast in the preheated oven until the center reads at least 140 degrees F (60 degrees C) for medium doneness, or your preferred level, for 25 to 35 minutes. Rest the lamb for 20 minutes in a warm spot, then carve into 4 two-bone chops. Season with salt.