Rack of Lamb
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2racks of lamb, fat removed above the eye
- 2tablespoons vegetable oil
- 4teaspoons coarse-grain mustard
- 1tablespoon dried rosemary, crushed
- ½teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- ¾cups matzoh meal
Nutritional analysis per serving (8 servings)
161 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 94 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat conventional oven to 500 degrees.
- Step 2
Place racks in roasting pan so that only the bones overlap.
- Step 3
Whisk oil, mustard, rosemary, salt and pepper together in a small bowl. Coat both sides of the racks with the mixture. Pat on a layer of matzoh meal.
- Step 4
Roast about 20 minutes for rare. Let stand five minutes.
Private Notes
Comments
24-25 minutes at 450, rest 5 under tented foil
Love this recipe. I usually add a few garlic gloves in the roasting pan and serve with fresh pasta,roasted potatoes or ratatouille
20 min is really rare!
Always wonder are the directions for refrigerator lamb (34 degrees) or room temp 68 degrees? Dos it matter?
I really like this simple recipe- it is manageable for me when entertaining- and everyone raves about it. I double the coating mixture ingredients and make sure to start with room temp lamb. I use panko for the crumbs. I have experimented with the temp and cooking time. I think 450-475 for 25 minutes is about right- you gotta check-and then foil and rest for 10 minutes for medium rare.
24-25 minutes at 450, rest 5 under tented foil
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