Breaded Lamb Rack

Breaded Lamb Rack

Breaded Lamb Rack
What's the best thing since sliced bread? It's the breaded lamb rack. If you enjoy a regular roasted rack of lamb, this breaded version will be a pleasant change of pace.
Print
At a glance
Cuisine:
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Cooking Lite:
Occasions:
Serves:
2

Ingredients
Salt and pepper
2 lamb racks, Frenched
Dijon mustard
2 cups seasoned breadcrumbs

Methods/steps
1) Season lamb and sear, fat side down.
2) Place in roasting pan, rack side down, and cook at 400 degrees for 15 minutes for medium-rare.
3) Remove from oven and let rest 1 minute.
4) Coat fat side of each rack with Dijon mustard and breadcrumbs.
5) Return to oven until golden brown; let rest a few minutes before carving.
Additional Tips
To French-cut a rack of lamb means to cut all meat and tissue off the bones, leaving just the chops connected to the cleaned bones.

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.