Rack Of Lamb De Simone

Oxmoor House
6 servings


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4 cups soft breadcrumbs
1/2 cup butter or margarine, melted
1 tablespoon minced fresh parsley
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon dried whole basil
3 (1 1/2- to 2-pound) racks of lamb
1/4 cup plus 2 tablespoons Dijon mustard
1 1/2 teaspoons dried whole rosemary


Combine first 8 ingredients, mixing well. Set aside.

Place lamb, fat side down, in bottom of shallow roasting pan. Bake at 500° for 8 minutes or until golden brown. Remove from oven, and place lamb, fat side up, in roasting pan.

Combine mustard and rosemary; brush on lamb. Cover lamb with breadcrumb mixture; insert meat thermometer in one of the racks, making sure it does not touch fat or bone.

Reduce heat to 300°; bake lamb until meat thermometer registers 140° (rare), 160° (medium), or 170° (well done).

Created date

February 2010