Rosemary-Dijon Roasted Rack of Lamb

Every year after our first harvest, we remember why we chose Navajo-Churro sheep: the breed is a natural chef’s choice because it has good lamb flavor without tasting overly gamey. It’s a huge hit with lamb lovers, but we’ve also converted many people who swore they’d never like lamb before they tasted ours. We feed our animals high-quality alfalfa and pasture grasses, which is one reason the resulting meat tastes so good.

Lamb cooks quickly and evenly and is naturally packed with flavor. Rack of lamb is, perhaps counterintuitively, something I think of as a fast, easy dinner. Even when you french the bones and dress it up with mustardy herb-packed bread crumbs, like I do here, your work is done before the oven’s finished heating. But because it makes a statement when it hits the table. it doubles as a date-night-at-home fare, or a standout centerpiece when you’ve invited friends for dinner.

If you’ve never frenched lamb, you can always have a butcher do this for you. To do it yourself: Make a cut through the layer of fat that covers the meat, running perpendicular to the bones about 4 inches from their tips, across the entire length of the rack. Cut and peel away the fat that covers the bones. Then, using a small, sharp knife, cut away the fat and tissue between each bone.

 
 

INGREDIENTS

  • 2 (2 1/2 - 3 pound) racks of lamb, frenched (or not)

  • Kosher salt and freshly ground black pepper

  • 1 cup plain bread crumbs

  • 1/2 cup extra-virgin olive oil

  • 1/3 cup finely chopped fresh rosemary (or thyme or sage)

  • 1/4 cup Dijon mustard

INSTRUCTIONS

Preheat the oven to 425 degrees F.

Place the lamb on a baking sheet and season all sides with salt and pepper. Turn the racks fat side up.

In a medium mixing bowl, stir together the bread crumbs, olive oil, rosemary, Dijon, 1 1/2 teaspoons salt, and 1 teaspoon pepper until evenly moist. Pat half of the mixture in an even layer over one of the racks, covering all of the lamb except the bones and tossing any crumbs that escape back on top. Repeat with the remaining mixture and the second rack of lamb.

Roast the lamb for 25 to 30 minutes, until the bread crumbs are evenly brown and the meat registers 125 degrees F for medium-rare or 135 degrees F for medium on an instant-read thermometer. Let the lamb rest for 10 minutes, then cut the rack into chops and serve them topped with the crispy bread crumbs.




Mary HeffComment