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Frenched and Roasted Texan Rack of Lamb Recipe Video
|Fresh bread crumbs||1 Cup (16 tbs)|
|Minced garlic||4 Tablespoon|
|Chopped fresh rosemary||2 Tablespoon|
|7 bone rack of lamb||1 , trimmed and frenched|
|Black pepper||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Dijon mustard||2 Tablespoon|
Calories 144 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.3%
Saturated Fat 1.4 g7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 566.5 mg23.6%
Total Carbohydrates 14 g4.5%
Dietary Fiber 2.2 g9%
Sugars 0.6 g
Protein 3 g5.6%
Vitamin A 4.5% Vitamin C 11%
Calcium 7.4% Iron 8.8%
*Based on a 2000 Calorie diet
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.
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.
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