Rack of Lamb

Roasted. 

Remove any excess fat and silver skin. 

Salt and pepper the rack and allow to come to room temperature. One hour. 

Mix together 1 cup of bread crumbs, 1 large clove garlic minced, 1 t Rosemary, 1/2 t salt and 1/2 t pepper. 

Preheat oven 375*. 

Spread Dijon mustard on meat side of rack. Roll rack in bread crumb mixture to coat meat side of rack. 

Add a turn of EVOO to a hot pan. Sear the meat side of rack to a golden brown.  

Remove from heat and use a rack or a ball of aluminum foil to hold the rack upright.  (Bones up 😁). 

Roast in oven for 30 minutes. 

Remove from oven. Tent with foil and allow to rest for ten minutes.   Enjoy!

Grilled. 

Mix together 2+ T EVOO, 2 large cloves garlic minced, 1 t Rosemary, 1 t salt and 1 t pepper. 

Remove any excess fat and silver skin. Slice rack into chops. 

Put chops and marinade in a baggy and allow to rest 1 hour. 

Remove chops from marinade and shake off excess oil.  Grill to your liking. 

Tent with foil and allow to rest for five minutes.  Enjoy!

Pan seared and roasted. 

1T olive oil

1 cube lemon juice 

1/2 t salt

1/2 t pepper

1/2 t rosemary

1/2 t dill

1 clove garlic minced

Mix together and let sit aside marinade while

Slice four chops from a rack

Trim excess fat - go easy. 

Brush lamb w marinade. Put I in quart 

 bag w remaining marinade. 

Allow chops to come to room temp - one hour

Sear in very hot pan- two minutes each side. 

Pan to 400 degree oven four to

five minutes. 

Let sit five minutes before serving.