I’ve only had lamb once or twice before and had never cooked it but Rock out of the blue this weekend couldn’t pass up picking up a rack of lamb at Costco. He’d never cooked lamb before either so I had to figure out what the fuck to do with it. The one time I can remember eating lamb I’m pretty sure there was mustard involved and a coating of breadcrumbs, but we’re talking over a decade ago so who really knows. So I had my lamb, wanted to use mustard and breadcrumbs, and wanted to use some of the fresh herbs we’ve been growing in our garden. I think these are pretty classic flavours to go with lamb. In the end I threw together bits and pieces from a whole bunch of recipes; whatever recipes came up when I googled ‘rack of lamb.’ Happily, my rack of lamb actually turned out really good. The lamb did take quite a while longer to cook than what the multiple recipes I read said so definitely use a meat thermometer to check doneness. Oh and somewhat related, in the past I have been known to stuff mushroom caps using basically this same breadcrumb mixture mixed with some grated parmesan.
1 frenched rack of lamb / 1 tbsp olive oil / 1 tbsp butter / salt and pepper to taste / 2 tbsp Dijon mustard / 2-3 cloves garlic, minced / 1/2 cup panko breadcrumbs. /. ~ 1 tbsp finely chopped fresh parsley / ~ 1/2 tbsp finely chopped fresh thyme leaves / ~ 1/2 tbsp finely chopped fresh rosemary
Preheat the oven to 400F. On a plate, mix together the breadcrumbs, garlic, parsley, thyme and rosemary. Generously season both sides of your lamb with salt and pepper. Heat up the olive oil and butter in a large skillet over medium heat and sear all sides of the rack of lamb until nicely browned. Next, brush the mustard all over the seared meat and then press on the breadcrumb mixture until you have an even coating.
Rock took that ‘action shot’ above.
Place in a roasting dish and slap it in the oven for about 20 to 25 minutes. This is longer than what most other recipes call for but thats how long it took for me. Just in case, start checking with a meat thermometer around 15 minutes. For medium rare, you need the lamb to have an internal temperature of 145F. You definitely don’t want to overcook it ‘cus Rock says overcooked lamb ends up being really tough and that would be pretty damn disappointing.
Tent a piece of aluminum foil over the meat and let it rest for 5 to 10 minutes. Using a sharp knife, cut into single or double chops.
Not bad for my first time cooking lamb! We had the lamb with just a simple mixed greens salad and some smashed potatoes.