Rack of Lamb, anyone?

[GregGraves]

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.

[Jafo232]

I made the first recipe not that long ago (Emeril has the same recipe) and here is the pic of the last time I had it:

BTW, the Emeril recipe is here:

Mustard Crusted Rack of Lamb Recipe: Recipes: Food Network

[GregGraves]

While Emeril may have that recipe on his site, it's not his. I've had that recipe since 1978 and don't know where it came from. It's on a little 3x5 card of mine. I'm not sure what Emeril was doing in 1978 but certainly he wasn't in his current celebrity status.

[Jafo232]

Nobody owns recipes.. I just said he has it.. I watched the episode where he made this one.. It is my favorite rack of lamb recipe though..

[sourava]

I keep hearing of "standing rack of lamb" and recently learned that the lamb is roasted with the bone end up, so that it is "standing." What's the big deal?

[oldbay]

I think that the rack of lamb is usually cooked with the fatty side up so the juices flow over the meat while cooking. Perhaps cooking them vertical is about letting the fat run off. That's just a guess. I always trim off as much fat as possible from all of the meats I cook but the rack of lamb takes a considerable effort to do that with until after it's cooked.

[lifecooks]

In the Mid-East, it is popular to cook lamb over an open fire. A charcoal brizier serves well. the trimmed fat is thrown onto the hot coals and the aroma is magical. as the fat is being melted on the coals, the meat is put on the racks. The smell of the fat, and no calories, is absorbed into the cooking meat.

[mjcooks]

I cook rack of lamb on the charcoal grill. I cook it fat side down at first, until some of the fat melts off the rest gets slightly charred, then turn it fat side up to let the remaining fat baste the meat a little, and finally stand the roast with the ribs pointing up and finish it that way. You have to watch it closely so that the melting fat does not start a grease fire. Grill it with the cover on and the vents partly closed to keep it from flaring up. Almost any herb mix works, but I prefer to rub the meat with olive oil and then sprinkle chopped rosemary on it. I use fresh rosemary, strip the leaves off and soak the stems in water, and then throw the wet stems on the coals to provide some smoke flavor.

[lesley]

I just love rack of lamb! Great recipe...