Garlic Survival goes good with just about anything; so we decided to use some Garlic Survival Crushed Garlic and Garlic Infused oil, marinate a rack of lamb and see how that goes. 40 minutes later and it was delicious. From crushed garlic to rosemary, this rack of lamb had robust flavors that complimented the meat perfectly. Try this dish with a side of rice, potatoes and vegetables!
Roasted Rack of Lamb
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Ingredients:
For Coating:
1/2 cup fresh bread crumbs
2 tablespoons Garlic Survival Crushed Garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Garlic Survival Garlic Infused Oil
For Lamb:
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons Garlic Survival Garlic Infused Oil
1 tablespoon Norman Bishop Champagne Mustard
Directions:
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 Survival Crushed Garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons Garlic Survival Garlic Infused Oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons Garlic Survival Garlic Infused 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.
