Rack of Lamb

A rack of Lamb is a very delicious, but yet a simple meal. It’s perfect if you would like to serve your guest something fancy, with less effort in the Kitchen. I served this rack of lamb with roasted orange & purple sweet potatoes and sautéed rainbow chard salad.


what you need:

2 racks of lamb (8-9 chops each), room temperature

2 tsp finely chopped fresh parsley

4 tbsp french dijon mustard

2tsp finely minced onion

2 tsp finely minced garlic

4 tbsp finely chopped almonds

1/4 tsp ground black pepper

1/4 tsp sea salt

4 tbsp olive oil

1/2 cup bread crumbs

salt & pepper


Preheat your oven to 200 C or 400 F. In a pan heat 3 tbsp of olive oil, until the pan is really hot. Season your lamb rack all around with salt & pepper. Sear the racks for about 3 minutes on each side. Mix all the leftover ingredients together in a bowl. Place the lamb racks on to a  roasting pan, with the fat side down, and cook it for about 5 minutes. Remove the lamb rack from the oven, coat the meat with the bread crumb mixture. Return  the lamb to the roasting pan, and continue cooking for about 10-15 minutes, 10 minutes for medium rare, 15 minutes for medium. As ovens vary, check with a meat thermometer: 145°F for medium-rare, 160°F for medium, 170°F for well-done. Remove the meat from the oven and let it rest on a cutting board for 5-10 minutes. Serve as whole rack or  slice the lamb into individual chops.



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