This simple rack of lamb recipe uses a thick marinade and a flavorful paste before roasting, which creates a more consistent crust than recipes I have used with only a paste. Finishing the lamb with a drizzle of Lucini Basil – Infused Extra Virgin Olive Oil and/or Lucini Fig Infused Balsamic adds a gourmet touch and is guaranteed to wow even the most foodie of your friends. To show off the beautiful lamb, set it on your table for the 10-15 minute resting period before carving.
Do not forget to show off the full rack of lamb before carving!!
- 1 Lamb rack, Frenched and excess fat removed
- 2 TB Dijon mustard
- 1 TB Ketchup
- 1 tsp Chili powder
- 10 Oregano leaves, chopped fine (or 1 tsp dried Oregano, crushed)
- 4 TB Extra Virgin Olive Oil
- 1 TB fresh Garlic, minced
- 1 TB prepared Horseradish
- 1 TB fresh Basil, minced (Oregano, Thyme or Rosemary can be substituted here)
- 1 tsp Salt
- 1/4 C Breadcrumbs
- 1/4 C White wine
- 8 Parsley sprigs, including stems
Combine mustard, ketchup, chili powder and oregano in a bowl and mix well. Coat lamb evenly with mixture and marinate in the refrigerator for 2 – 24 hours.
Preheat the oven to 425 degrees.
Heat 2 TB olive oil in the roasting pan and brown the rack of lamb on all sides. Remove the lamb to a plate. Deglaze the pan with the wine.
While browning the lamb, heat the other 2 TB oil in a small pan. Add garlic, horseradish, basil and salt and saute until garlic turns light gold. Remove pan from heat and mix in bread crumbs until a paste is achieved and the bread crumbs are fully integrated.
Coat the meat side of the lamb with the garlic/bread crumb mixture. Set the parsley (and other fresh herbs such as bay leaves or thyme if you are so inclined) in the bottom of the roasting pan, place a backing rack on top and then return the lamb to the pan. Roast the lamb in the oven for 15-20 minutes until the internal temperature reads 125-130 degrees (for medium rare). Remove from the oven, and allow to rest for 10 minutes. Slice the rack of lamb into ‘chops’ and serve 2 per person. I top 1 chop with 1 tsp of Lucini Basil – Infused Extra Virgin Olive Oil and the other chop with Lucini Fig Infused Balsamic and both chops with a bit of minced parsley leaves chopped fine.