How to make it

  • Lamb:
  • Make sure the lamb is well trimmed, and there is no silver skin left. Leave the fat around the base of the rib bone, and slice into it like a checker board, so it will absorb some of the flavor
  • Rub kosher salt on entire rack
  • Coat with fresh cracked black pepper
  • In a cast iron pan, heat sesame oil on high
  • Sear lamb on all sides, until it becomes dark brown. Darker color = better flavor
  • Preheat oven to 450
  • In a processor, add rosemary, thyme, garlic, parsley, parmesan cheese and bread, cut up into chunks.
  • Pulse until pulverized
  • Add olive oil and pulse one more time
  • When lamb is seared, coat with dijon mustard completely
  • With your hands, pack herb/bread mixture, coating all sides
  • (Place leftover herb mixture with lamb, to roast)
  • Cover bones with aluminum foil to avoid charring See Photo
  • Place back into cast iron pan, and roast in oven 15-20 minutes, depending on the size of the rack, for medium rare
  • Remove from oven, and allow to rest for 10 minutes.
  • Slice into individual ribs, serve on top of roasted herb mixture and enjoy!
  • Sauce
  • Add all ingredients, and pulse in a processor for 1 minute
  • Pour over lamb when ready to serve
Aluminum foil on bones before roasting   Close

Reviews & Comments 3

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  • elgourmand 6 years ago
    As we're close to NZ we get heaps of lamb here. This looks a great combo and will get tried very soon. Tks for the post. RJ
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  • keni 7 years ago
    sounds fantastic... I don't get lamb around here like you do, but I do once in a while...I'm just glad you posted it.'re welcome. Glad it worked for you! :)
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  • 22566 7 years ago
    Poor Little Lamb...Otis Redding...Love the Lyrics.
    Great sounding recipe.
    Kind Regards
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