Servings: four to six.
“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.
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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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