More Great Recipes: Lamb/Sheep

Rack of Lamb

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Member since 2007

Serves | Prep Time | Cook Time


1 full rack of lamb (8 bones)
A lot of Dijon mustard
Salt and pepper
1 teaspoon rosemary leaves
Unseasoned breadcrumbs
2 tablespoons butter
1 carrot
1 small onion, finely chopped
1 celery stalk, finely chopped
½ teaspoon rosemary leaves
Salt and pepper
1 tablespoon tomato paste
⅓ cup burgundy
½ cup pan drippings

Prepare rack day ahead…

1. Cut off layer of fat, then carefully cut out meat and fat from between the bones (save fat for sauce),

leaving bones in place.

2. With dull side of knife, scrape underside of bones to remove any skin or scraps, leaving very clean


3. Brush all meat (not bones) with a lot of Dijon mustard and sprinkle with salt, pepper, and rosemary.

Day of meal…

1. Preheat oven to 400 degrees.

2. Spray shallow pan with a vegetable spray.

3. Sprinkle meat well with breadcrumbs and pat down lightly.

4. Put lamb arch-side up in pan and bake for 20 to 25 minutes for medium-rare.

5. While lamb is baking, make sauce. Put butter, meat, and fat scrapes in a skillet over high heat;

brown. Reduce heat and add vegetables, tomato paste, and burgundy; cook a few minutes. Return to high

heat and deglaze. Add pan drippings and cook down until slightly thickened; strain, then set aside.

6. Remove lamb from oven.

7. Reheat sauce, put a little in the bottom of individual serving plates, and then place lamb on top of

sauce. Do NOT pour any sauce over meat!

8. Serve remainder of sauce in a gravy boat.

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