Rack of Lamb for Two


A flavourful classic rack of lamb for a special dinner.

Timing: 45 min including prep and cooking

Serves: 2

Sugg Serving: Rice pilaf and spinach salad


Ingredients List:

1 SUNGOLD Lamb 8 rib rack
1TB (15ml) Dijon mustard
¼ cup (50)ml fine bread crumbs
2TB (25ml) chopped, fresh parsley
2 cloves minced garlic
1 TB (15ml) melted butter
Salt & fresh ground pepper to taste


Preparation & Directions:

  • Pre heat oven to 400F (200C)
  • Place rack bone side down in a shallow roasting pan
  • Roast for 15 minutes
  • Remove from heat and spread surface with theDijon
  • Combine bread crumbs, parsley, garlic and butter and press onto mustard coating
  • Sprinkle with salt and pepper
  • Return to oven and continue roasting for 15-20min until a thermometer registers 160F (90C) for medium rare, or desired doneness
  • Remove to a platter or cutting board and cover loosely with foil and let stand 5 min to rest
  • Carve between the bones to serve
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