Rack of lamb in the oven
Votes: 38
Time: 2 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
With this recipe, you can prepare a delicious rack of lamb at home, just like in a restaurant. To ensure it's juicy and tender, the meat is cooked whole and cut into individual bone-in patties just before serving. The rack of lamb is marinated in a flavorful mixture of lemon juice, olive oil, garlic, and fresh rosemary. It's then pan-fried until golden brown, sealing in the juices. It's then brushed with honey mustard and topped with a layer of breadcrumbs, grated Parmesan, and herbs. Finish cooking in the oven and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 racks of lamb, 0.5 kg each, with cleaned bones
- 1/3 cup + 1 tbsp olive oil + extra for frying
- 1 tbsp chopped fresh rosemary
- 6 cloves garlic, 4 peeled and crushed, 2 finely chopped
- Juice of 1 lemon
- 3 tablespoons Dijon mustard
- 2 tablespoons of honey
- 1/3 cup panko breadcrumbs
- 1/3 tbsp. grated parmesan
- 2 tbsp chopped fresh parsley
- 1 tbsp thinly sliced fresh chives
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Recipes with similar ingredients: lamb, lemon juice, panko breadcrumbs, Dijon mustard, Parmesan cheese, rosemary
Cooking the dish according to the recipe:
- Season the rack of lamb with salt and black pepper and place in a 4-quart zip-lock bag. In a measuring cup, combine 1/3 cup olive oil, rosemary, crushed garlic, lemon juice, and a pinch of salt and black pepper. Pour the marinade into the bag with the lamb. Let stand at room temperature for at least 1 hour, but no more than 3 hours.
- Preheat oven to 200°C. Line a baking sheet with foil.
- Mix mustard and honey in a small bowl and set aside. Place in a small bowl. panko breadcrumbs, Parmesan, parsley, green onions, and the remaining 2 cloves of garlic and stir. Add the remaining 1 tablespoon of olive oil and stir.
- Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and, once hot, sear the lamb, one cut at a time, fat side down, for about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared baking sheet.
- Brush both pieces with honey mustard and top with a mixture of breadcrumbs and herbs. Bake the rack of lamb until it reaches 140°F (60°C) on a meat thermometer, about 20-25 minutes. Let it rest for 15 minutes, then cut into individual patties.
Note
If you marinate the meat for 3 hours or more, refrigerate it and then bring it back to room temperature 30 minutes before frying.
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