As most of you know, Craig and I try to make at least one elaborate dinner each week. It's either something we know and love or sometimes we try to conquer something only a seasoned chef could pull off, most times with no problem, (toot toot on my horn!) We don't do dinner parties very often, mainly because I have the same fear that George Costanza's dad did on Seinfeld - poisoning all my guests! But this week I got creative during one of our dinners and took photos of our Roasted Rack of Lamb dinner with a dijon, garlic, rosemary, breadcrumb crust, so I thought I'd share the recipe with you all since it's definitely one that will win over guests, or if you're in trouble with the wife/husband, will most likely win back their affection.
First things first, I'm not a professional chef, as you may know. So I'm not going to give you exact measurements, especially for this dish because as far as I'm concerned, you can't add too much of anything to it! Here is the list of ingredients.
1 rack of lamb (we get ours at Costco - cheapo!)
3-4 cloves of garlic, minced
3 sprigs of rosemary, finely chopped
1 handful of parsley, chopped
about 1 1/2 cups of Breadcrumbs
Pre-heat your oven to 425. Wash & dry the lamb. Then put the dried rack on top of a cooling rack, fat side up and place that on top of a sheet pan covered in aluminum foil (for easy clean up). Next, generously salt and pepper both sides of the lamb. Cover the rack with the dijon mustard and sprinkle on the chopped rosemary (I like my rosemary chopped pretty fine so I'm not chewing rosemary branches while I eat).
Next, mix the garlic, parsley and breadcrumbs in a small bowl. Add olive oil until the mixture is no longer dry but don't add so much olive oil that it's pasty - you want a crumby mixture, that sort of resembles wet sand. Once you get the desired consistency, take the breadcrumb mixture and pack it onto the rack of lamb until it's completely covered.
Cover the bones with aluminum foil so they don't burn. I insert a meat thermometer into the meaty part of the chops first so that I can just pull out the meat at 135 degrees (for medium rare), approximately 25 minutes. Then let the rack rest for 10 minutes to keep in all those yummy juices. Cut between each bone (your knife will pretty much tell you where you can go) and enjoy! I usually eat the outer chops since they are usually cooked slightly more, while Craig eats his meat while it breathes!
I kid you not, you will say wham, bam, thank you lamb when you take your first bite.