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 Rack of lamb, roasted

Fast food , looks's not.


1/2 cup fresh bread crumbs                          

1 (7 bone) rack of lamb meat nurtured naturally,already                                                                   

trimmed and frenched (if you choose...for presentation)

2 tablespoons minced garlic                          

1 teaspoon salt

2 tablespoons chopped fresh rosemary        

1 teaspoon black pepper

1 teaspoon salt                                              

1/4 teaspoon black pepper                           

2 tablespoons olive oil

2 tablespoons olive oil

1 tablespoon Dijon mustard


Prep  20 m        Cook   20 m              Ready In    40 m

  1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

  3. 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. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

  4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

To round out the meal, put some small new potatoes drizzled with olive and sea salt in to cook while you prep the lamb.  Put some fresh local green and yellow beans drizzed with olive oil and sea salt in on a tray to cook for the last five minutes.  Open a bottle of Masi Brolo Campofiorin , Oro, to breath while the fast food is cooking, NS apple juice for the kids please :).

(recipe compliments of


Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Like all Nova Scotia lamb meat, do not overcook.

Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

Another note:

Don't know how to "french" your rack?   When you order your HALF lamb, ask to have the rack "frenched" as part of your custom cuts.

Or, try it yourself so you can say "I did it, it's easy!", here's how:

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