Real Texas Rack of Lamb Recipe Video
Easter isn’t the only time to serve Lamb. In fact after this recipe, you will want to serve it any Sunday afternoon, just like you serve Roast Beef! I was really scared to prepare Lamb after remembering my grandmother’s warning “Don’t forget to make sure the butcher removes the gland or your lamb will taste musky!” She was referring to a Leg of Lamb and the modern day meat market managers didn’t know anything about a gland.
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
1 cup fresh bread crumbs
4 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
2 teaspoons salt
1/2 teaspoon black pepper
4 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and ‘frenched’
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons Dijon mustard
Directions
Preheat oven to 450 degrees. Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 2 teaspoons salt, 1/2 teaspoon black pepper. Mix in 4 tablespoons olive oil to moisten mixture. Set aside.
Season the rack of lamb all over with the remaining salt and pepper. Heat the 2 tablespoons of olive oil in a cast iron skillet or dutch oven, over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
Brush rack of lamb with the Dijon mustard. Roll in the bread crumb mixture until evenly coated.
Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down (so the rack creates a dripping rack for the lamb to sit on)
cook at 450 degrees for the first 15 minutes, the turn the temperature down to 350 degrees to continue roasting approximately 25 minutes per pound to reach medium-rare.
And remember:
110 degrees is rare
120 degrees is medium-rare
145 degrees is medium-well
Avoid cooking your lamb beyond this temperature as the meat can become dried out and tough.
Rest your lamb before serving, place foil tent loosely over it and allow the lamb to rest for 15-20 minutes. As the lamb rests, the internal temperature will increase by several degrees, and the muscle fibers will relax. A well-rested piece of lamb will be more tender, and will retain its juices better when you carve between the ribs.
"If you like this video, please remember to visit Real Texas Blog for more videos from Ramona_werst."
In a large bowl, combine bread crumbs, garlic, rosemary, 2 teaspoons salt, 1/2 teaspoon black pepper. Mix in 4 tablespoons olive oil to moisten mixture. Set aside.
Season the rack of lamb all over with the remaining salt and pepper. Heat the 2 tablespoons of olive oil in a cast iron skillet or dutch oven, over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
Brush rack of lamb with the Dijon mustard. Roll in the bread crumb mixture until evenly coated.
Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down (so the rack creates a dripping rack for the lamb to sit on)
cook at 450 degrees for the first 15 minutes, the turn the temperature down to 350 degrees to continue roasting approximately 25 minutes per pound to reach medium-rare.
And remember:
110 degrees is rare
120 degrees is medium-rare
145 degrees is medium-well
Avoid cooking your lamb beyond this temperature as the meat can become dried out and tough.
Rest your lamb before serving, place foil tent loosely over it and allow the lamb to rest for 15-20 minutes. As the lamb rests, the internal temperature will increase by several degrees, and the muscle fibers will relax. A well-rested piece of lamb will be more tender, and will retain its juices better when you carve between the ribs.
"If you like this video, please remember to visit Real Texas Blog for more videos from Ramona_werst."
