Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Comfort Food, Cooking Light, Dinner, Easter, Kid Friendly, Lamb, Main Courses, Sunday Dinner, The Lazy Way To Cook, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Bread Crumbs, Chopped Sage, Comfort Food, Cooking Light, Dinner, Easter, Grainy Mustard, Ground Pepper, Kid Friendly, Kosher Salt, Lam Ribs, Lamb, Light Side, Main Courses, Mustard, Olive Oil, Pepper, Rack of Lamb, Rack Of Lamb With Mustard & Sage Crust, Sunday Dinner, The Lazy Way To Cook, Tiny Bites, Victoria Hart Glavin, Victoria's Rack Of Lamb With Mustard & Sage Crust, Week Nights, Weekend Fun, Winter Warmth
This rack of lamb recipe is so easy I am almost embarrassed to post it. All you need is grainy mustard, chopped sage, bread crumbs and olive oil.
INGREDIENTS
1 Rack of Lamb With 8 Ribs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3/4 Cup Bread Crumbs
1/4 Cup Chopped Sage
2 Tablespoons Grainy Mustard
2 Tablespoon Olive Oil
Preheat your oven to 350º F. Take the rack of lamb out of the fridge and let stand for 1 hour so that it comes to room temperature. It is always a good idea to let all meat come to room temperature before cooking. Season the lamb with the kosher salt and pepper. In a medium size bowl combine the bread crumbs and chopped sage. Rub the lamb with the olive oil. Let sit for another 5 minutes. With your fingers spread the mustard on both sides of the rack of lamb. Make sure to get as much spread around as possible. Next, pack the bread crumb mixture onto both sides of the rack. Place into the oven and let roast for 30 minutes. Check in 20 minutes to see how the lamb is doing. If you want it rare then you may want to take it out. If you want it a bit more cooked then leave in for another 5 to 10 minutes. Remove from the oven and let stand for 15 minutes. Carve the racks into double chops and serve. Serves 2
