• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 full rack of lamb (8 bones)
  • A lot of Dijon mustard
  • Salt and pepper
  • 1 teaspoon rosemary leaves
  • Unseasoned breadcrumbs
  • Sauce:
  • 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
  • bones.
  • 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.

Categories: Lamb/Sheep 
© 2006-2017 BakeSpace, Inc. All Rights Reserved