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Rack Of Lamb De Simone

Yield 6 servings


  • 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

How to Make It

  1. Combine first 8 ingredients, mixing well. Set aside.

  2. 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.

  3. 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.

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

Oxmoor House Homestyle Recipes