Rack of Lamb
by Tracey McCarthy
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
Instructions
Step 1
Place rack of lamb in shallow pan.
Step 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.
Step 3
Score fat. Place racks in shallow roast pan.
Step 4
Bake at 450 F for 15 minutes. Remove from oven. Spread dijon mustard on racks.
Step 5
Mix dressing: coarse dry bread crumbs, finely chopped onion, finely chopped parsley, butter, salt, and pepper. Press dressing on racks.
Step 6
Reduce heat to 400F. Bake for approximately 20-25 minutes more.