Garlic and Rosemary Roasted Rack of Lamb

I've been intrigued by "rack of lamb" for quite some time now. I remember seeing photos of the crown roast, whether it was pork or lamb, gracing the cover of cookbooks many times over. Consequently, I've been wanting to see if I was up to the challenge. Now, after a day of preparation and roasting, I feel like I have conquered one of the most classic roasts out there.

It began, simply enough, with a trip to the Orangevale Meat Shoppe. I paced the length of the counter several times over, hoping that something would inspire my next cooking binge. And there it was -- rack of lamb. Granted it was expensive, but I had some money in my pocket and it seemed as good a time as any.

From what I've read and heard from others, this sort of dish is generally reserved for certain special holidays and other rare occasions. In my mind, Sunday dinner seemed like a perfectly fine excuse. And so, I bought two racks. After all, you really need two, if for nothing other than the sake of presentation.

Once I got home, I began by gathering my ingredients and doing some basic prep work. Since it was the night before, I decided to open the packages and do some basic seasoning, then seal everything back up to absorb flavor overnight. First, I rubbed on a light coat of Extra Virgin Olive Oil. I coarsely chopped some fresh garlic and rosemary, then pressed it into the outer portion of the meat. Then into Foodsaver bags they went, with the intention of sealing in some additional flavor while marinating.

So, the following day, it was roasting time. I gathered some ingredients and got started.

Ingredients
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Method

Ready to roast

1. Preheat oven to 450 degrees. Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the roasting pan. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you prefer. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

I opted to roast the meat until it read 125 degrees internal. After resting, it had reached a perfect medium rare. I sliced between the ribs and served. Delicious.