I am working on a new cookbook with recipes intended for two people. If you are like me, most of your recipes are geared for 4 to 6 servings. As an “empty nester,” that means I have a lot of leftovers! But it isn’t as simple as cutting a recipe in half or thirds.
Here is great rack of lamb recipe to celebrate a special occasion. I serve this with a simple vegetable like roasted asparagus or buttery carrots and a luscious potatoes gratin.
- 1 rack of lamb, trimmed
- 1 small garlic clove, minced
- ½ teaspoon coarse salt
- ½ teaspoon fresh thyme leaves
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- ¼ cup fresh white bread crumbs
- 2 tablespoons butter, melted
- Preheat the oven to 500 degrees.
- Make shallow knife slashes in a crisscross pattern on the layer of fat covering the lamb rack. Combine the garlic and salt in a small bowl and whisk in the thyme, mustard, and oil. Using a pastry brush, paint the mixture over the layer of fat and meaty ends of the lamb.
- Set the lamb in a roasting pan and wrap the bones in foil. Roast the lamb for 10 minutes to sear. Immediately reduce the oven temperature to 400 degrees. Pull the oven rack out and quickly spread the bread crumbs over the lamb rack and then drizzle butter over the crumbs. Roast for an additional 15 minutes for rare or 20 minutes for medium. Let the lamb rest for 10 minutes before carving.