There’s no need to be intimidated about cooking an entire rack of lamb. For many of us, it’s a meal reserved for ordering in a restaurant. Or maybe grandma roasted a rack for Easter dinner every year. Sure, it’s not often in the weekday dinner plans, but a roasted rack of lamb is a special treat to serve at dinner parties or holiday meals.
Just because lamb isn’t a common dish on your table doesn’t mean it should cause you any apprehension. This recipe is easy and most of the prep work entails making the rosemary and garlic rub, and even then the food processor does all the work!
A simple overnight marinade in a balsamic vinegar mixture makes the meat more flavorful, removing the gaminess usually detected in lamb. When you’re ready to roast, just coat the meaty side of the rack with dijon mustard and the rosemary-garlic crumb mixture. Cook to medium-rare (about 30-35 minutes at 425˚).
- 2 (about 1 1/2 lbs. each) racks of lamb
- 3 Tablespoons balsamic vinegar
- 1 sprig fresh rosemary
- 2 garlic cloves, minced
- 1 bag (5 oz.) herb croutons
- Leaves of 3 sprigs fresh rosemary
- 3 garlic cloves
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 2 Tablespoons spicy mustard
- 1. Place lamb, vinegar, 1 rosemary sprig and minced garlic in a gallon size zipper-lock plastic bag. Seal and shake bag. Refrigerate overnight.
- 2. Using S-blade, with food processor running, add croutons, rosemary leaves, 3 garlic cloves, salt and pepper to food chute. Process until fine crumbs are formed.
- 3. Preheat oven to 425°F.
- 4. Remove lamb from plastic bag; place lamb bone side down in roasting pan sprayed with nonstick cooking spray. Spread mustard on meaty side of lamb. Press crumb mixture into mustard.
- 5. Bake 30 to 35 minutes for medium-rare. Let stand 10 minutes before cutting.
We used the easy-to-assemble Stack & Snap Food Processor to make the rosemary and garlic crumb mixture. Its unique design requires no difficult twisting and locking, and a simple function guide shows you which blade to use and which button to press.