Two different recipes here:
Rack of Lamb- 1 rack of lamb, well trimmed
- 1/2 cup breadcrumbs
- 2 tablespoons chopped parsley
- Dijon mustard
- 5 tablespoons butter
- salt and pepper
- 1 to 2 teaspoons rosemary leaves
Rub a baking dish with 2 tablespoons butter. Put rosemary and salt and pepper on lamb. Put lamb meat side down, in the pan and cook for 20 minutes in 500° oven. Remove rack of lamb from oven and pour off some of the grease Coat lamb with mustard. Sprinkle generously with parsley and breadcrumbs 3 tablespoons melted butter. Return to 500° oven for 7 to 10 minutes. Each rack of lamb serves two to three people.
Rack of Lamb - The Madison- 1 rack of lamb
- salt and pepper
- 3 tablespoons fine breadcrumbs
- 3 tablespoons olive oil
- 1 tablespoon chopped chervil
- 1 teaspoon finely chopped shallot
- 1 teaspoon oregano leaves
- 1/2 teaspoon chopped garlic
Season the rack of lamb with salt and pepper. Roast in a hot oven (about 400°) for 25 minutes. Meanwhile in a small bowl combine the other ingredients. Form this mixture into a paste. After 25 minutes, remove rack of lamb from oven and spread seasoning mixture over the lamb. Place rack back in oven and bake for 10 minutes more. The total cooking time is 35 minutes or until done. Serves 2 to 3.