Rack Of Spring Lamb With Roasted Garlic

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 heads garlic
• 2 1/2 tablespoons olive oil
• 1/4 cup water
• 3 tablespoons whole grain mustard
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 1 1/2 cups fresh breadcrumbs
• 3 racks of lamb, each about 1 1/2 lb,trimmed of excess fat
• 2 tablespoons unsalted butter, melted

Recipe

• 1 preheat an oven to 400°f.
• 2 discard the excess papery skin from the garlic heads and place in a small baking dish.
• 3 drizzle with 1/2 tbs.
• 4 of the olive oil and the water.
• 5 cover with aluminum foil and bake until soft, about 45 minutes.
• 6 let cool slightly.
• 7 leave the oven set at 400°f.
• 8 separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
• 9 whisk in the remaining 2 tbs.
• 10 olive oil, the mustard, lemon juice and 1/2 tsp.
• 11 each salt and pepper.
• 12 in another bowl, season the bread crumbs with salt and pepper.
• 13 lay the racks of lamb in a roasting pan side by side and fat side up.
• 14 roast for 10 minutes.
• 15 remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
• 16 then spread the bread crumb mixture over the garlic mixture.
• 17 drizzle with the melted butter and return the lamb to the oven.
• 18 continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130f degrees 135°f for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.
• 19 remove from the oven, cover with aluminum foil and let rest for 10 minutes.
• 20 preheat a broiler.
• 21 uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
• 22 broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
• 23 to serve, place the racks on a cutting board and slice between the ribs.
• 24 arrange 2 or 3 ribs on each warmed individual plate.