I first started cooking in college and have continued to do so ever since. Grilling is what I like best, but I bake this rack of lamb in the oven for the best results.—Bob Paffenroth, Brookfield, Wisconsin
- 4 racks of lamb (1 to 1-1/2 pounds each), trimmed
- 2 tablespoons Dijon mustard
- 1 cup soft bread crumbs
- 1/4 cup minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter, melted
- 1 garlic clove, minced
- Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat.
- Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing. Yield: 8 servings.
Originally published as Rack of Lamb in Taste of Home April/May 2003, p47
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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