Make this: Walnut-crusted roasted lamb rack
Richard Andino, executive chef at Pétros82 inside Hotel X Toronto, shares his recipe for mouthwatering Australian rack of lamb.
Preparation time 20 minutes
Cooking time 40 minutes
- ½ cup fresh bread crumbs
- 2 Tbsp minced garlic
- 2 Tbsp chopped fresh rosemary
- 2 tsp salt, divided
- 1 ¼ tsp black pepper, divided
- 4 Tbsp olive oil, divided
- 1 rack of lamb (7 bone, 28 oz +, trimmed and frenched)
- 1 Tbsp Dijon mustard
- Preheat oven to 450 F (230 C). Move oven rack to center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and ¼ tsp pepper. Toss in 2 Tbsp olive oil to moisten mixture. Set aside.
- Season the rack all over with remaining 1 tsp salt and 1 tsp pepper. In a large, heavy oven-proof skillet, heat remaining 2 Tbsp olive oil over high heat.
- Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with mustard. Roll in bread crumb mixture
until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone-side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want.
- With a meat thermometer, take a reading in the centre of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste.* Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
*Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits.
Bloody Rare: 115 to 125 F, Rare: 125 to 130 F, Medium Rare: 130 to 140 F, Medium: 140 to 150 F