Roast Rack of Lamb
Ronnie's Notes
This dish can be expensive, but it’s a rich, lavish-tasting treat and incredibly easy to make. A great company dish. Side dish suggestions include: Tuscan Style White Beans with Tomato Sauce or Wild Rice Fritters and any steamed vegetable.
Tips: What Is It? A rack of lamb is a strip of uncut rib chops.
Difficulty: Easy
Instructions
Preheat the oven to 450°F.
Trim most of the excess fat from the meat.
Sprinkle the meat lightly with salt and pepper.
Mix together the garlic, mustard, olive oil, and rosemary and brush this on the top surface of the meat.
Sprinkle with the bread crumbs.
Broiled Butterflied Leg of Lamb You’re in luck if you have an outdoor grill because it gives the lamb the smoky flavor of charcoal.
Otherwise, use your oven broiler.
Try this with Baked Beans or Boiled Ccorn on the Cob, or any of these: Potato Salad with Lemon-Oregano Dressing, Corn and Barley Salad or Lentil Salad with Mustard VinaigretteLevel: Easy Yield: 6 servings Can be done ahead up to the * in the instructions 3 lb.
boneless leg of lamb 1/4 cup Dijon mustard 2 TB.
olive oil 3 TB.
lemon juice 2 cloves garlic, minced 2 tsp.
fresh thyme, or 1/2 tsp.
dried 1/4 tsp.
salt, or salt to taste 1/4 tsp.
freshly ground black pepper Place the lamb in a glass, ceramic, stainless-steel, or other nonreactive dish.
Combine the remaining ingredients in a small bowl and mix them well.
Pour the mixture over the meat.
Let the meat marinate in the liquid (or as long as .)