Like many families around the world, when it comes to holidays, we all have our traditions. Growing up for me, it was going out for Easter lunch with my mom’s side of the family and later that night dinner with my dad’s side. As we grew older it started to change to eating dinner at home with mom and dad then desert at my aunt’s house. Things change as the kids get older, but being with family is and always has been at the core of my family holidays.
Being far away from my family, the holidays can sometimes be a little sad, so my husband and children pretty much let me cook what ever I want. I stick with my tradition of honey ham for Christmas and Easter and my roasted turkey for Thanksgiving. Nothing crazy simple and elegant.
Well this year I decided to rock the boat. Crazy! Rack of Lamb! Yup, that’s right! I tried cooking rack of lamb for Easter lunch with no back-up plan, so if it sucked ,we were eating peanut butter and jelly. I spent a week looking up recipes and watching videos to see how the pros do it. And let me tell you, that made it even worse. No two recipes were the same. Even the temperature and amount of time kept changing. How was I going to make this and have it come out perfect? Answer: do what I always do, combine recipes and hope for the best.
My son, who is usually done eating after round one, ate three lamb chops before finishing his mashed potatoes. And my girls who would normally trim every ounce of fat off their meat, ate everything without hesitation. I would say it was a hit. The lamb turned out medium-rare and tender. It just melted in our mouths, and the fresh herbs made a world a difference. We may have found our new Easter tradition.
Rack of Lamb
- 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, I used old french bread and pulsed it in a food processor
- 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. Remember in the words of Gordon Ramsey, “No color, no flavor!”
- 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 half way 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 over cook 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.
This was the finished lamb before the kids started eating. Look at the gorgeous pink center.