Recipes
Rack of Lamb with a Caramelized Onion & Rosemary Crust
Our steaks are so tender and juicy, they really don’t need any extra “dressing”, but it’s always fun to try a little something different and keep things interesting with your beef!
2 Tbsp. olive oil
1 medium onion, chopped
Kosher salt & fresh ground pepper to taste
3 Tbsp. balsamic vinegar
1/2 cup unseasoned bread crumbs
2 Tbsp. fresh rosemary or 3 tsp. dried rosemary
One 9-rib (2.5 - 3 lb.) Rack of Lamb, room temperature
1 Tbsp. vegetable oil
2 Tsp. Dijon mustard
Preheat oven to 400°. In a small skillet, heat olive oil over medium heat then add onions, salt & pepper, and cook, stirring, until tender, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove pan from heat and stir in bread crumbs and rosemary.
Season lamb meat with additional salt & pepper. Heat vegetable oil in a saute pan and sear the lamb on all sides. Place the rack, meat side up, in a shallow roasting pan. Spread the meat side with mustard, then pat on the crumb mixture, making an even coating. Roast the lamb in center of the oven until a meat thermometer reads 135° for medium-rare, about 30-35 minutes.
Move rack carefully to a cutting board and allow to rest for 5-10 minutes. Carve and serve.
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