
Are you planning Easter dinner and stumped on what to make? How about a stunning presentation of UrbanCountryStyle Herb-Crusted Easter Racks of Lamb? Trust me, this is not hard!!! All you need is a good cut of meat and an oven. You can even prepare the lamb a day in advance so that you get a little time to enjoy the family while still putting out a meal that will wow the crowd!
UrbanCountryStyle Herb-crusted Easter Racks of Lamb (serves 4)
2 racks of lamb, french cut by your butcher (if you don’t have a butcher for this, click HERE for a how to)
4 cloves garlic, finely minced
1 sprig fresh rosemary, de-needled and finely chopped
2-3 sprigs fresh thyme, de-leaved and finely chopped
6-8 leaves fresh basil, finely chopped
1/2 cup Italian bread crumbs
4-6 Tbsp dijon mustard, grainy or smooth (your choice)
salt and pepper to taste
To prepare:
1) If your butcher has not done this, trim your lamb of any excess fat, then make small slits along the meaty body as shown:

French Cut Racks of Lamb

Trim and make 1″ slits along the fleshy body with a sharp pointy knife
2) In a small mixing bowl, combine the garlic, herbs, and bread crumbs

3) Lightly salt and pepper the racks then take a couple of tablespoons of the herb mix and rub as much of it into the slits along the meaty body of the lamb as you can. Now coat each rack with half the mustard (you’ll have to get your hands messy to do this). Then, still using your hands, use the remaining herb mixture up by pressing it into the mustard on each of the racks.

4) Stand the racks together in a roasting pan by intertwining their bones as shown:

5) At this point, you can cover and refrigerate the lamb for a day until you are going to cook it. About an hour before cooking, take the racks out of the fridge and allow to come up to room temperature. In the meantime, preheat the oven to 400F.
6) Place lamb in the hot oven and cook for 15 min. then turn down to 350F and cook for an additional 30 minutes for medium rare racks.
7) To serve, section each rack in half, then divide the halves between the individual ribs to produce about 4 chops per person. Click HERE for another how to on cutting a roasted rack of lamb.You can either plate these individually, or serve them all on a platter surrounded by more herbs for a pretty presentation.
Now that wasn’t so hard, was it? Stay tuned tomorrow for a beautiful coconut cake you can add to the menu!
From my house and home to you and yours!
Love,
Suzie
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