Lamb chops are cut from the rib racks of lamb, from the loin or from the shoulder, while racks of lamb are always a portion of the rib section.
- Rare: 115 to 120°F.
- Medium-rare: 120 to 125°F.
- Medium: 130 to 135°F.
- Medium-well: 140 to 145°F.
- Well-done: 150 to 155°F.
What you need
- 1/2 cup fresh bread crumbs
- 2 Tbs.minced garlic
- 2 Tbs.chopped fresh rosemary
- 1 Tsp. salt
- 1/4 Tsp. black pepper
- 2 Tbs. olive oil
- 1 (7 bone) rack of lamb, trimmed and frenched
- 1 Tsp. salt
- 1 Tsp. black pepper
- 1 Tbs. Dijon mustard
Instructions
- Preheat oven or grill to a very high temperature (450 F) Move oven rack to the center positionif used. Roast offset on your grill.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper, 2 tablespoons olive oil. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
- Brush rack of lamb with the mustard. Rub with the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in a cast iron skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. See doneness chart here