top of page

SPRINGTIME RECIPE - RACK OF LAMB


Rack of lamb is so elegant. It’s a great main course at your Easter Dinner table. Christians eat lamb (agnello in Italian) at Easter to remember that Jesus sacrificed by dying on the cross – Jesus being “the lamb of God.” Middle Easterners, Greeks and people from India offer lamb on their menus regularly.

You can buy a rack of lamb already “Frenched”, which means that it’s cut so the rib bones are exposed. Use a meat thermometer – 125 degrees for rare or 135 degrees for medium rate. The herbs often associated with lamb are rosemary and thyme. Don’t go overboard with the herbs; you don’t want them to dominate the lamb, just complement the meat.

Ingredients:

1. Rack of lamb – 8 chops

2. 2 tbsp of Dijon mustard

3. ½ cup of seasoned breadcrumbs w. garlic & parsley, salt & pepper

4. 3 tbsp of grated Locatelli cheese

5. 3 tbsp of evo

6. Rosemary, thyme

7. Mint

Directions:

1. Trim fat off topside of lamb rib chops

2. Mix breadcrumbs with Locatelli cheese & 2 tbsp of evo

3. Take Dijon mustard and rub on topside of rack of lamb

4. Take breadcrumb mixture and pat down on topside of lamb –

sticking to mustard

5. Drizzle with evo.

6. Place in pan with some water

7. Cook at 425 degrees for about 30-35 minutes. Use meat

thermometer if necessary.

8. Serve with mint & garnish with rosemary and thyme

Pair with a fine bottle of Brunello di Montalcino.


You Might Also Like:
bottom of page