How to Cook Rack of Lamb

Ever seen that juicy-looking, tender piece of meat, covered with paper crowns on the tables of the stinking rich? That is the famous rack of lamb. The recipe is made using the most tender parts of the lamb. Needless to say, that cooking this rack is going to take a hack at your pockets. But hey, if it's a special day, with a special person, why cut back? It is 'the thing' for the anniversary you were planning! This type of cooking may be a bit rich and moderately difficult to make, but is also very delicious and rewarding. And that's not counting the love and appreciation your loved one will bequeath upon you!

Rack of Lamb Recipe

Ingredients

• 1 lamb racks
• 4 tbsp olive oil
• Rosemary
• 2 tbsp Dijon mustards
• 2 tbsp fresh parsley - chopped
• c. unseasoned bread crumbs
• 1 tsp chopped dried garlic
• Salt and pepper

Instructions

1. Clean out the rack and trim the fat around it. The fat is quite useless and will hinder that perfect taste of the rack of lamb. Crank the oven up to 450 degrees and let it heat before sticking the meat in. While that's happening, take a big bowl and mix the bread crumbs, garlic, salt, pepper and rosemary. Add salt and pepper to taste. It is always advisable to use powdered pepper instead of pepper corns as they mix with the other ingredients easily. Add 2 tbsp olive oil to it. Mix the ingredients.
2. Now comes the slightly tricky part. Take another 2 tbsp of olive oil and pan fry the rack on an oven-proof skillet on a high flame. The skillet should be oven-proof as you can use the same skillet in the oven later. This part especially requires diligence because you have to ensure that the rack is evenly browned and not burnt. And since you are doing it on a high flame, keep a close watch on the lamb. It will take about 1 - 2 minutes for the rack to get the right color.
3. Take the lamb off the skillet. Drain the excess oil off the rack using some tissues. Let it cool for some time and dab some mustard on its surface. Once cooled, cover the rack with the bread crumbs-and-spices mixture. Roll the rack in the mixture and make sure that a thick coat of the mixture spreads evenly across the surface of the rack.
4. Now to cook! Before placing it in the oven, cover the bone of the rack with some aluminum foil to ensure that it does not get burnt. In stuff like this, it is all about presentation! Use the skillet again. Place the lamb in the center of the preheated oven to ensure that the rack is cooked evenly from all sides. Make sure that it is placed bone-side-down. Cooking it will take about 20 minutes if the rack is rare, or 25 minutes if medium rare. Check for 'doneness' with a meat thermometer every 10 - 12 minutes or so to ensure that rack is going according to plan.
5. Once ready, take the rack out and let it cool. After the lamb has sufficiently cooled, carve it.

And your lamb rack is ready! Enjoy your special meal!

The rack of lamb recipe can be rated as moderately difficult. The parts where you have to 'watch it' are the pan frying and the oven roasting. Chances of your perfect rack going sour are quite high here. The rest of the procedure is really as simple as it sounds!