INGREDIENTS:
Rack of Lamb Ingredients:
4 racks of lamb about one pound per rack, with 8 bones each
1 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground white pepper may substitute ground black pepper
4 Tbsp dijon mustard
4 cloves garlic finely minced
Bread Crumb Topping Ingredients:
1-1/2 cups plain breadcrumbs not panko
1 cup unsalted butter see tips
1 Tbsp onion powder
1 Tbsp garlic powder
2 tsp kosher salt
1/2 tsp ground white pepper may substitute black pepper
1/3 cup fresh rosemary chopped, may substitute dried rosemary
1/3 cup fresh thyme chopped, may substitute dried thyme
INSTRUCTIONS: Rack of Lamb: Preheat the oven to 350 degrees F. Most racks of lamb are already frenched when you buy them, which just means the meat and fat have been scraped off of the top 2-inches of the bones. Season the undersides of the lamb racks with about one teaspoon of kosher salt, garlic powder, and onion powder and one-half teaspoon of pepper. Evenly baste the top side of each of the racks of lamb with about one tablespoon of dijon mustard. Divide the garlic and sprinkle evenly over the mustard. Set aside.
Bread Crumb Topping: Melt about 3/4 cup of the butter in a large skillet over medium-low heat. Add the breadcrumbs and stir to combine. The bread crumb mixture should have enough butter so that it will hold together and can be packed on the lamb. You should be able to take some in your hand and it should hold together when you squeeze it. If it seems too crumbly, add the rest of the butter. Add the rosemary, thyme, garlic powder, onion powder, kosher salt, and pepper. Mix well. Taste the bread crumb mixture and add additional salt, pepper, garlic, and onion powder, if needed. Let the bread crumb mixture cool until you can handle it and carefully pack it on top of the mustard and garlic covered racks. Liberally pile it on and keep packing it down. You shouldn’t have but a tiny bit of bread crumb mixture left. Line a baking sheet with aluminum foil. Take two of the racks and stand them up on the baking sheet. Tilt the bones toward each other and interlock them. Repeat with the other two racks. Roast in the oven for about 25-35 minutes. At about 20 minutes start testing for doneness with an instant-read meat thermometer. Stick the probe in the thickest part of the meat not touching any bone. Temperatures for lamb are 120 degrees for rare, 125 degrees for medium-rare, 135 degrees for medium and 145 degrees for medium-well. When the lamb is done, remove from the oven and let rest for a few minutes. To serve, slice the racks into individual chops with one or two bones each.