Alex's Recipes


Rack of Lamb - Italiano


GIA Cooking Class, Spring 1988

Lesson II
Instructor - John LoCoco



(2) trimmed 7-rib racks of lamb, about 1-1/4 lbs. each, the bones "frenched" -
leaving about 2" of bone exposed, at room temperature.

(2) tsp. Dijon-style mustard
1/3 cup minced shallots
1/2 stick unsalted butter
1/4 tsp. dried thyme, crumbled
1 cup fine fresh bread crumbs
1/3 cup minced fresh parsley leaves
Rosemary sprigs for garnish on the plates


Rub the fat side of each rack of lamb with the mustard. In a skillet, cook the shallot in butter over moderately low heat, stirring for 2 minutes and remove the skillet from the heat.

Add the thyme, bread crumbs, and salt and pepper to taste and toss the mixture well. Let the mixture cool down and stir in the parsley. Season the lamb with salt and pepper, pat the crumb mixture evenly over the mustard, and arrange the lamb crumb side up in a roasting pan.

Roast the lamb in a preheated 450-degree (F) oven for 30 minutes, or until a meat thermometer registers 130 to 135 degrees (for medium-rare meat). Transfer the lamb carefully to a work surface and let it stand for 10 minutes. Interlock the ribs together carefully and transfer the lamb to a platter. Garnish the platter with rosemary sprigs.

Serves 4 generously.






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