Rack of lamb is elegant yet easy to prepare, making it a perfect dish to prepare for a Sunday dinner with friends. Ask your butcher to french the bones—that is, scrape off any meat and fat from the top 1 1/2 inches (4 cm) of each bone—for the prettiest presentation, then carve the racks into chops at the table in front of your guests.
Roast Rack of Lamb with Dijon Bread Crumbs
- 2 racks of lamb, each 1 1/2 to 2 lb. (750 g to 1 kg), frenched
- Kosher salt and freshly ground pepper
- 1/4 cup (2 oz./60 g) Dijon mustard
- 3 cups (6 oz./180 g) fresh bread crumbs
- 2 garlic cloves, minced
- 2 Tbs. finely chopped fresh rosemary
- 1 large bunch radishes, trimmed and halved lengthwise
- 2 Tbs. finely chopped fresh chives
1. Season the racks of lamb generously with salt and pepper. Spread the mustard evenly over the meaty sides of the racks. Let stand at room temperature for 30 minutes.
2. Preheat an oven to 375°F (190°C).
3. In a bowl, stir together the bread crumbs, garlic and rosemary. Using your hands, press the bread crumb mixture into the mustard, covering the meat in an even layer and pressing the crumbs firmly so that they adhere. Place the racks of lamb, with the bread crumbs facing up, on a rack in a roasting pan. Scatter the radishes in the pan, around and underneath the racks of lamb. Roast until the crust is well browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F (54°C) for medium-rare, about 25 minutes, or until done to your liking.
4. Transfer the racks of lamb to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Sprinkle the chives on top of the lamb, then carve the racks into double chops and serve immediately with the radishes alongside. Serves 8.
Williams Sonoma Test Kitchen