As an alternative to the usual Holiday main dish of turkey, Prime Rib or ham, have Rack of Lamb instead! If you have the latitude, I recommend purchasing lamb either from Australia or a local farmer. It will be much more flavorful. I accompany this dish with Artichoke Parmesan Stuffing, since it isn’t required to be served with gravy. Visit the On The Side tab for that recipe.
Here is what you need:
1 or 2 racks of lamb with the flap trimmed (this recipe is based on 1 rack of lamb so double it if you are cooking 2)
Bengal Marsala Rub of Love from Tom Douglas (not an advertisement; it’s what I use. He makes a lovely Marsala rub but you can use any Marsala rub or make your own if you know how)
3/4 teaspoon salt
Pepper to taste
1 + tablespoon of olive oil
2 tablespoons of Dijon mustard
2 tablespoons of minced garlic
1/4 cup seasoned bread crumbs of choice (I use a mix of seasoned and Panko bread crumbs for texture)
1 tablespoon shredded Asiago and/or Parmesan cheese
Preheat oven to 425 degrees F.
Rub your rack of lamg on all sides with the Marsala rub. Season all sides of the lamb with salt and pepper.
Heat your skillet over medium high heat and add oil. When the oil is hot, brown the lamb well on all sides ~ about 6 six minutes.
Mix Dijon mustard and garlic together in a small bowl.
Spread Dijon mustard mixture over all sides of the browned lamb.
In a small mixing bowl, combine the bread crumbs and cheese, tossing thoroughly to combine.
Using your (clean) hands or a spoon, spread the crumb/cheese mixture evenly over all sides of the lamb, pressing it in so the mixture sticks to the meat.
Place the rack of lamb in a roaster on a rack or on a baking sheet, covered with aluminum foil.
Bake for 12 – 15 minutes for medium rare.
Allow the lamb to rest for at least 5 minutes before carving and serving.