Sharon Moscari's Rack of Lamb Recipe

Sharon Moscari's Rack of Lamb Recipe
Sometimes the most elegant dishes are actually quick and easy. Case in point: rack of lamb. Preparation for this expensive, but very fancy dish is about 15 minutes. Depending on how you like your lamb, each rack takes 30-45 minutes to roast. The results are, of course, decadent, and it is a dish suitable for company anytime and especially for Christmas and New Year’s parties. Sharon Moscari is an excellent cook, but would rather spend her time working out or on the beach in Honolulu where she spends much of her time. Because she is a fitness enthusiast, she is careful to prepare food that is actually worth eating, and Sharon’s Easy Rack of Lamb is a specialty that is in great demand with her family members and friends who are lucky enough to be invited to dine at her home.
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Sharon suggests roasted potatoes as a side dish, along with a salad and vegetable as accompaniments. Freshly baked crusty bread will round out the meal. Even those who are not big lamb fans will find they like lamb prepared this way. Although you can purchase racks of lamb fully Frenched, some grocery stores and butchers offer racks that have some fat and meat just above the small chops; this is preferable for this recipe, since the coating on the lamb is luscious and you will want as much as possible.

4 Servings

1 1/2 pounds rack of lamb

1 tablespoon Dijon mustard

1/4 cup butter
3 teaspoons minced garlic

1/2 cup garlic and herb croutons, crushed
1/2 teaspoon dried parsley

1/2 cup freshly grated Parmesan cheese
  1. Preheat oven to 400°.
  2. Wash the rack of lamb and dry with paper towels.
  3. French the rack if you want to (remove the saddle of fat above the chops), but the coating is so good, it's better to leave it on, and place the rack on a shallow roasting pan.
  4. Pierce the meat in several places with the tip of a sharp knife.
  5. Rub the Dijon mustard over the surface of the meat.
  6. Brush liberally with the garlic butter mixture (don't use it all; you'll need some on the last step).
  7. Cover the rack with the crushed croutons and sprinkle with the parsley; press them onto the rack.
  8. Roast in the preheated oven for 15 minutes.
  9. Turn the oven temperature down to 350°; remove from the oven; brush with the remaining butter, sprinkle with the Parmesan cheese, and return to the oven 15-25 minutes or until done to your liking: 15 minutes - rare, 20 minutes - medium rare, or 25 minutes - medium. Use an instant read thermometer to check the meat. Let the rack sit l0 minutes before slicing.

Amount Per Serving
Calories 648 Calories from Fat 492
Percent Total Calories From: Fat 76% Protein 21% Carb. 4%

Nutrient Amount per
Total Fat 55 g
Saturated Fat 26 g
Cholesterol 164 mg
Sodium 587 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 0 g
Protein 33 g

Vitamin A 11% Vitamin C 2% Calcium 0% Iron 13%






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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.