Frenched Rack of Lamb Feast

So today is Hubby’s birthday and I try to make birthdays for all of us as special as possible. I asked him what he’d like for dinner and he choice the lamb, which we have a frozen Frenched Rack from Sam’s Club for about a month. He also asked for scalloped potatoes (sorry, I’ll do that from the Betty Crocker box) and cream corn soufflé.

Check my Cream Corn Soufflé (use a spoon to eat) for accompaniment with any meal. It isn’t the version with cornbread which is much firmer (use a fork to eat) but my Aunt is sending her version of that one I’ll try out for Hubby another time.

For the lamb I’m using a recipe I found on Allrecipes for “Roast Rack of Lamb.” I’ve taken the other reviews suggestions and will incorporate them in parenthesis. The recipe is prepared for 4 servings. I love how Allrecipes allows the recipe to adjust according to the number of servings, making it a perfect cookbook for singletons or those needing to cook for 80!

(Defrost, if need be, but let it rest outside the fridge for about an hour.)

  • 1/2 cup fresh bread crumbs
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Splash of Balsamic vinegar
  • Smaller splash of Worchester sauce
  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper.
  • Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.
  • I found the suggestions on May 18, 2007 by msp….’In a fry pan, I heated up about 2 tbsn of olive oil, threw in the minced garlic and some finely chopped shallots, added a splash of balsamic vinegar, and a smaller splash of worcestershire sauce. I added italian seasoned breadcrumbs (left out the salt) and put chopped rosemary & thyme at the end. Stirred it up a bit, and set it aside.
  • Sear rack of lamb for 1 to 2 minutes on all sides.
  • Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Photo1088



  • 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 center 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 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F.


About WyomingStoryGirl

I like all kinds of recipes and feeding the growling stomachs of my friends and family.

Posted on February 23, 2012, in Foodie, for the Home, Recipes and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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