Tracey's Rack of Lamb

from the kitchen of Tracey McCarthy

• lamb
• main

Cookware

• shallow pan
• shallow roast pan

Ingredients

• 4 rack of lamb
• 1 cup red wine
• 1/2 cup olive oil
• 2 green onions
• 2 garlic cloves
• 1 tbsp parsley
• 1 tbsp rosemary
• 1 tbsp thyme
• 1 tsp oregano
• 1 tsp sage
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 cup dijon mustard
• 1 cup coarse dry bread crumbs
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped parsley
• 2 tbsp butter
• salt
• pepper

Steps

1. Place rack of lamb in shallow pan.
2. Mix marinade: red wine, olive oil, green onions, garlic cloves, parsley, rosemary, thyme, oregano, sage, salt, and pepper. Pour over lamb. Refrigerate for 24 hours. Drain before cooking.
3. Score fat. Place racks in shallow roast pan.
4. Bake at 450 F for 15 minutes. Remove from oven. Spread dijon mustard on racks.
5. Mix dressing: coarse dry bread crumbs, finely chopped onion, finely chopped parsley, butter, salt, and pepper. Press dressing on racks.
6. Reduce heat to 400F. Bake for approximately 20-25 minutes more.