If you’re expecting a small number of people for an Easter Dinner, one of the best options you can serve is lamb rack. With its relatively small size, a lamb rack is easy to prepare and serve in a pinch. With a variety of options to marinate or crust, lamb can be versatile enough to go with many side dishes. Try out this dish which should please even the pickiest of eaters.
- 2 (8 boned) rack of lamb, trimmed with a thin layer of fat
- Sea salt and Fresh ground black pepper, to coat
- 1 teaspoon Vegetable oil
- Dijon mustard, to coat
- 3 cloves Fresh garlic, minced
- 1/2 cup Italian Flat leaf Parsley, finely chopped
- 1 tablespoon Lemon Thyme, finely chopped
- 1 teaspoon Mint, finely chopped
- 1 cup bread crumbs*
- Sea salt and grounded black pepper, to taste
- Time permitting, season lamb racks night before, or few hours prior to cooking.
- Upon service time, heat skillet on high until hot. Pat dry lamb racks. Add oil to skillet and brown each side of racks until completely covered. About 10 minutes per batch
- Pre-heat oven to 400 F
- Combine garlic, Pasley, Lemon Thyme, mint, bread crumbs and salt and pepper and mix thoroughly.
- Coat browned lamb racks with dijon mustard, use bread crumb mix and cover lamb racks completely.
- Roast lamb in the oven for 15 minutes or until it reaches about 120 F internally (good for medium rare).
- Let rest for 8-10 minutes then serve.
- For better results, prepare bread crumbs using left-over bread at home. For more flavour, try purchasing a sourdough loaf for dinner and use a few slices for the coating. Just remove the crust and place bread in the oven at a low heat until dried out. Crumble the pieces and you have a more flavourful coating.
- Accompany lamb with roasted root vegetables and potato gratin for a great combination.