One of the many reasons rack of lamb is such a treat is that it is so simple to prepare. A few minutes putting a crust together and tossing some tomatoes and rosemary in a roasting pan, followed by a hot oven, and dinner can hit the table in less than an hour. Cherry tomatoes are not at their peak in January, but roasting them under the rack of lamb coats them in lamb juice and concentrates their flavor.
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.
- 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
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.
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.