A few years ago, we wanted to try something different for Easter. As much as I love honey glazed ham, even I wanted something different. It was our first Easter without family around so we decided to get a little crazy and go with lamb. I have never had lamb before, and I didn’t know how it was going to taste or if the kids were even going to like it
This is not one of my cheaper meals, at $20 per rack of lamb, it can get expensive. But we don’t do it often and sometimes you just have to treat yourself to a little something extra. Once we added in the cost of the side dishes, I would say this was about a $60 meal for the five of us. Not much more than going out for dinner on a Tuesday night.
Okay back on track here. My son and I had watched tons of videos on how to cook lamb on YouTube. Nothing really wowed us. That is until we found Gordon Ramsey. He had my son’s attention, and so a recipe was born. Since I didn’t have all the same exact ingredients he used, I had to improvise a few, like making fresh breadcrumbs from one of my home baked loaves of bread. I love fresh over store bought any day! Just like the first time I made my Prime Rib, our other occasional indulgence, I was nervous, but it turned out great! My husband and son devoured over half the lamb and graciously allowed me and the girls to share the rest.
- 2 racks of lamb 1 1/2 lbs each
- 2 Tbs fresh chopped thyme
- 2 Tbs fresh chopped rosemary
- 1 Tbs fresh chopped basil
- 1 Tbs fresh chopped parsley
- 1 cup unseasoned breadcrumbs
- 1/2 cup brown mustard
- 1/2 Tbs minced garlic
- 2 Tbs olive oil
- salt and pepper
Pre-heat oven 375˚F.
In a large skillet heat oil over medium-high heat.
In a medium bowl mix freshly chopped herbs and breadcrumbs. Set to the side.
Season each rack of lamb with salt and pepper on both sides. Then place lamb in skillet and brown on all sides. Remove from heat and place on cookie sheet. Repeat for this step for second rack of lamb.
In a small bowl combine garlic and brown mustard. Using a pastry brush, brush all over both racks of lamb.
Once coated with the mustard sprinkle the breadcrumb-herb mixture over the entire rack of lamb. Repeat for second rack of lamb.
Cover the ribs of the lamb with aluminum foil to help prevent burning.
Make sure to place your oven rack so your lamb sits directly in the middle of the oven. Bake for 30 minutes, flipping halfway through. This will get you a medium-rare lamb. You can adjust the time to get the doneness you want, just be careful not to overcook the lamb.
Remove from oven and wrap with a loose foil tent. Let rest for 15 minutes. This will help get the juices back into the meat.
To serve the lamb chops, cut in between the bones.