Rack of Spring Lamb with Roasted Garlic

5.00 (6)
⏱ 105 mins 🍽 6 serving(s) 🏷 Lamb/Sheep

This impressive dish features racks of lamb coated in a flavourful crust made from roasted garlic, mustard and fresh breadcrumbs. The lamb is first roasted, then topped with the crust and finished under the grill for a golden finish. It is recommended to serve it with seasonal vegetables like asparagus or new potatoes. The recipe serves six people and takes about 105 minutes to prepare and cook.

Rack of Spring Lamb with Roasted Garlic

Ingredients

  • 2 heads garlic
  • 2 1/2 tablespoons olive oil
  • 1/4 cup water
  • 3 tablespoons whole grain mustard
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 1 1/2 cups fresh white breadcrumbs
  • 3 racks of lamb, each about 1 1/2 lb,trimmed of excess fat
  • 2 tablespoons unsalted butter, melted

Method

  1. Heat your oven to 400°F.
  2. Remove the loose outer skin from the garlic heads and put them in a small baking dish.
  3. Pour over 1/2 Tbs. of the olive oil and the water.
  4. Cover the dish tightly with foil and bake until the garlic is soft, about 45 minutes.
  5. Allow the garlic to cool for a few minutes.
  6. Keep the oven temperature at 400°F.
  7. Separate the cloves and squeeze the soft garlic pulp into a bowl. discard the skins.
  8. Mix in the leftover 2 Tbs. olive oil, the mustard, lemon juice and 1/2 tsp. each of salt and pepper.
  9. In a separate bowl, add salt and pepper to the bread crumbs.
  10. Place the lamb racks in a roasting pan, side by side with the fat side facing up.
  11. Roast the lamb for 10 minutes.
  12. Take the pan from the oven and quickly spread the garlic mixture over the fat side of each rack.
  13. Next, pat the seasoned bread crumbs over the garlic layer.
  14. Drizzle the melted butter over the crumbs and put the lamb back in the oven.
  15. Continue roasting until the crumbs are light gold and a meat thermometer reads 130F degrees 135°F for medium-rare, or the meat is pink when cut, about 25 minutes more.
  16. Remove the lamb, cover it with foil and let it stand for 10 minutes.
  17. Turn on your grill.
  18. Take off the foil and position the roasting pan about 5-6 inches from the grill element.
  19. Grill the lamb until the breadcrumb topping is a rich golden brown, 30-60 seconds.
  20. For serving, transfer the racks to a board and cut between the ribs.
  21. Place two or three cutlets on each pre-warmed plate.

Nutrition (per serving)

Sodium340800 mg

Recipe details

CategoryLamb/Sheep
Authormielhollinger