Recipe courtesy of William Granger
Print
Lamb Racks with Bread Crumbs, Parsley and Lemon
Total:
1 hr
Active:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 3 thick slices whole grain or sourdough bread
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 lemon, finely zested
  • 1 clove garlic, crushed
  • 1/4 cup olive oil, plus more as needed for coating lamb
  • Sea salt and freshly cracked black pepper
  • 2 (8-bone) French-trimmed lamb racks
  • 2 tablespoons Dijon mustard

Directions

Preheat an oven to 350 degrees F. Place the bread on a baking tray, slide it into the oven and toast until the slices are lightly golden, about 20 minutes. Remove the baking tray from the oven, and leave the bread slices out to cool. Using your hands or a food processor, crumble the toasted bread, until bread crumbs form. In a medium bowl, toss together the bread crumbs, parsley, zest, and garlic. Pour in 1/4 cup olive oil, and season with salt and black pepper, to taste. 

Rub enough extra olive oil to coat the lamb racks. Season the meat liberally with salt and black pepper, to taste. In a large, hot frying pan, place the lamb racks, fat-side down, and cook over medium heat for 2 minutes. Transfer the racks to a baking tray, spread their tops evenly with the mustard. Press the bread crumb mixture into the meat. Roast until the lamb is fully cooked and nicely pink, about 25 to 30 minutes. Remove the lamb racks from the oven. Leave them out to rest, loosely covered with foil, for 5 minutes before serving.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Colorado Stuffed Rack of Lamb

Recipe courtesy of Emeril Lagasse

Rack of Lamb "Dos Chiles"

Recipe courtesy of Daisy Martinez

Chile Crusted Rack of Lamb

Recipe courtesy of Marcela Valladolid

Seared Rack of Lamb with Pistachio Tapenade

Herb-crusted Rack of Lamb

Recipe courtesy of Laura Calder

Roasted Rack of Lamb with Sauce Romesco

Recipe courtesy of David Hackett

Rack of Lamb and Merguez Sausage

Recipe courtesy of Chuck Hughes

Rack of Lamb with Oranges, Almonds, Watercress, Skordalia

Recipe courtesy of Michael Symon

Rack of Lamb with Mint-Basil Pesto

Recipe courtesy of Giada De Laurentiis

On TV

So Much Pretty Food Here