Touch Hearts to Rate
1 vote | 2163 views

I have a great rack of lamb recipe from Mark Bittman but the "crust" always burns. I decided to look online and found this on All Recipe. I left out most of the salt and added shallots to the crust. It took a little longer to cook than it said and I turned the oven temperature down so the crust wouldn't burn after 18 minutes at 450, to 350.

Prep time:
Cook time:
Servings: 2/3


Cost per serving $0.95 view details


  1. 1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  2. 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. 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. 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.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Nov 20 »
Today - Nov 20
November 21 - 27
Nov 28 - Dec 04
December 5 - 11
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 79g
Recipe makes 2 servings
Calories 376  
Calories from Fat 259 69%
Total Fat 29.31g 37%
Saturated Fat 4.33g 17%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2612mg 109%
Potassium 142mg 4%
Total Carbs 25.25g 7%
Dietary Fiber 3.4g 11%
Sugars 1.82g 1%
Protein 4.71g 8%



  • Donna Cohen Avery
    August 27, 2011
    I don't know why I didn't rate this 5 hearts because it is the best recipe here other than the brownies.
    I've cooked/tasted this recipe!

    Leave a review or comment