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Rack of Lamb with Dijon Crust and Rosemary Cherry Tomatoes
In my opinion, the best way to make sure your lamb is cooked to perfection is taking its temperature with a calibrated thermometer and letting it rest. Around 10 minutes seems to be a good resting time for an average-sized rack of lamb. A few roasted potatoes and a light red wine and a spectacular Sunday supper is sitting on your table in no time flat.
Rack of Lamb with Dijon Crust and Rosemary Cherry Tomatoes
About This Recipe
| Yield: | Serves 4 |
| Active time: | 10 minutes |
| Total time: | 40 minutes |
| Special equipment: | Roasting pan |
| This recipe appears in: | Sunday Supper: Rack of Lamb with Dijon Crust and Rosemary Tomatoes |
Ingredients
- 2 tablespoons breadcrumbs
- 1/2 teaspoon finely chopped fresh rosemary
- 1 tablespoons Dijon mustard
- Kosher salt and cracked black pepper
- 1 1 1/4–1 1/2 (8 bone) pound rack of lamb, frenched
- 1 pint cherry tomatoes
- 2 sprigs rosemary
- 1 tablespoon olive oil
Procedures
-
1
Preheat oven to 450°F. Combine breadcrumbs and chopped rosemary then season with salt and pepper. Spread mustard on fat cap of lamb rack, then press breadcrumb mixture evenly over mustard.
-
2
Place tomatoes and rosemary sprigs in baking sheet and toss with olive oil. Season with salt and pepper. Place lamb, breadcrumb side up, over tomatoes; then place rack in oven. Roast until internal temperature reaches 125°F, then rest for 10 minutes for medium rare. Serve with light red wine and crusty bread.
