Despite its reputation as a fancy dish, rack of lamb is easy to cook. You can season the lamb in a variety of ways - the method here uses a mustard and parsley mixture, but simple salt and pepper works well also. One lamb rack feeds two people, so adjust the recipe for the number of people you're serving.
Instructions
1. Using a sharp knife, clean the fat and meat away from the rack's bones if the butcher has not already done so. You can purchase lamb racks already cleaned like this.
2. Heat the oven to 350 degrees.
3. Heat a heavy ovenproof skillet over medium heat, then add the oil.
4. Season the rack with salt and pepper and brown it on both sides in the hot oil.
5. Drain the rack on paper towels. Drain off the excess oil in the skillet and shut off the burner.
6. If using the mustard/parsley mixture, spread the mustard in a thick layer on the meat side of the rack now. If not, skip to step 8.
7. Mix the bread crumbs, parsley and seasonings well and pack this mixture into the mustard, so it sticks to the mustard. Shake off the excess.
8. Place the rack back in the skillet and put the skillet in the oven.
9. Cook for about 20 minutes, then begin taking the meat's temperature with an instant-read thermometer. Remove the rack when the internal temperature reaches 120 degrees. It will still be very rare at this point. Let it stand for 5 to 10 minutes.
10. Slice into chops by cutting between each bone, and serve.
11. If you like your lamb cooked to medium, slice the lamb into chops, arrange them in the skillet, and place them back in the oven for another 5 minutes. Do not overcook. Lamb cooked past medium loses its tenderness; it's best when still pink in the center.
Tags: into chops, mustard parsley, mustard parsley mixture, parsley mixture, salt pepper