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Royal Gorge Roast Rack Of Lamb

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Ingredients
  Rack lamb 2 Pound, trimmed
  Rack lamb 2 Pound, well trimmed (1 rack with 12 ribs)
  Mustard 1⁄2 Teaspoon
  Stone ground mustard 1⁄2 Teaspoon
  Breadcrumbs 1 Cup (16 tbs)
  Dry breadcrumbs 1⁄3 Cup (5.33 tbs)
  Parsley 2 Tablespoon, chopped
  Chopped fresh parsley 2 Tablespoon
  Dried rosemary leaves 1⁄2 Teaspoon
  Rosemary leaves 1⁄2 Teaspoon, dried
  Pepper 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat oven to temperature of 375 degrees.

MAKING
2) Place the lamb roast on a roasting rack in a shallow baking pan. Keep the meaty side up.
3) Over the meat, spread the mustard.
4) Combine together the parsley, breadcrumbs, rosemary and pepper.
5) Over the mustard, pat the bread crumb mixture.
6) In the preheated oven, roast the meat till the desired level of doneness is achieved (140 degrees for rare, 160 degrees for medium-well and 150-155 degrees for medium).

SERVING
7) Allow the roast to stand for about 10 minutes, carve and then serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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