Servings: four to six.
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“Frenching” the rack of lamb–exposing the ribs and trimming away all the meat, fat and sinew between the bones–gives it a neater look. Watch our technique for frenching a rack of lamb or ask your butcher to do it for you.
I've made this several times, always to rave reviews. The meat is lovely and rosy and the herb crust along with the mustard complement the lamb beautifully. It's a little bit of work to brown the meat then roast it, but totally worth the effort. I've browned the lamb early in the day so that I could clean up after and it was every bit as good. Thanks for this one Molly.
OMG- so good! Had one rack for two of us, so I halved the ingredients for the crust. Added about a Tbs of minced fresh rosemary because it goes so well with lamb.I cooked at 425 - a compromise with a recipe from another site calling for 350. 20 min @ 425 was perfect; turned on the broiler for a few minutes to crisp up the top. I let it rest for 5 minutes after it came out of the oven and it was exactly medium-rare. Will be my go-to lamb rack recipe, with the addition of rosemary.
This is my "go-to" recipe for rack of lamb. I've been using it for years. Another Molly Stevens winner.
I made this recipe again last night. It is easy and delicious. For a dinner party, I prepare the racks earlier in the afternoon and then take out of the fridge about an 30 minutes ahead of time. Pop them in the oven and I monitor carefully when they reach 120 degrees. They are just perfect at that point.
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