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Roasted Rack of Lamb with Mashed Potato and Seasonal Vegetables

You will see that this recipe calls for "Frenched" lamb but what does Frenched mean? Frenched means that you scrape away the meat attached to the bone with a small, sharp boning knife. Begin with the fat that surrounds the chop and scrape upwards to the top. Finish it by holding the bone, with a dish towel over your hand, and pulling upwards. If you have not done this before, ask your butcher to French the lamb when you buy it.

So, the next question is what to serve with rack of lamb? You can serve the meat with whatever you like but mashed potatoes, mange tout and baby carrots go very nicely. A white rice and wild rice mixture is also delicious. And how long should you cook a rack of lamb recipe? You need to let the internal temperature of the meat be 5 to 10 degrees less than you like because it keeps cooking while it sits. If you like your meat extra rare, remove the meat from the oven when it is between 115 and 125 degrees F. If you want it rare, 125 to 130 degrees F will be enough. For medium rare, 130 to 140 degrees F is fine. For a medium finish, remove the meat when it is between 140 and 150 degrees F inside.

Do not cook it any more than that else it might go dry and that will spoilt the meal. Learning how to cook a rack of lamb means you can make an impressive and flavorful dish. The following recipe is a great way of cooking rack of lamb and it is simple enough for even cooking novices to follow.

Rack of Lamb Recipe with Mustard and Rosemary

Ingredients -

1 rack of lamb with 7 bones, trimmed and Frenched
½ teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

For the Breadcrumb Mixture:

½ cup fresh breadcrumbs
2 tablespoons chopped fresh rosemary
2 tablespoons olive oil
¼ teaspoon black pepper
½ teaspoon salt
2 tablespoons minced garlic

Preparation:

Preheat the oven to 450 degrees F, placing the oven rack in the center of the oven. Combine the breadcrumb mixture ingredients in a large bowl then set aside. Season the rack of lamb all over with the salt and pepper.

Heat the olive oil in a large ovenproof frying pan. Sear the rack of lamb for a couple of minutes on all sides. Set it aside for a couple of minutes. Brush the rack with the mustard and roll in the breadcrumb mixture until it is evenly coated. Cover the ends of the bones so they will not char. Arrange the rack bone side down in the frying pan.

Roast the lamb for 12 to 18 minutes, depending how you want it done. Using a meat thermometer, take a reading in the center of the meat after 10 minutes and remove the meat if it is done enough. Cover the meat and let it rest for 5 or 6 minutes before carving between the ribs.

(Serves 3)

Wine Suggestion:

Which Wine for Rack of Lamb

This is a classic dish and goes perfectly with a medium or full-bodied Californian red wine such as a Zinfandel or Cabernet Sauvignon. If you are serving mint jelly or mint sauce with the lamb (some people like to!) bear in mind that mint reacts strangely with the taste of a wine sometimes so don't crack open an expensive bottle. The mint will make a good wine taste like something much cheaper.

Rack of Lamb

Photo Description:

As the picture shows you, this is a timeless and classic dish. There is something very sophisticated about rack of lamb recipes and they will never go out of style. Learning how to cook a rack of lamb and what to serve with rack of lamb to turn it into a balanced and appetizing meal is important and the above recipe and tips should prove useful. The best rack of lamb recipes are cooked to medium rare so the meat is still juicy and pink inside, keeping it really succulent and flavorful. Overcooking lamb dries it out so avoid this at all costs.