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Recipe Summary

prep:
45 mins
cook:
55 mins
additional:
35 mins
total:
2 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.

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  • Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half; squeeze to remove the roasted garlic within.

  • Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.

  • Wrap the exposed bone sections of the rack individually in aluminum foil.

  • Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.

  • Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location; carve into 4 two-bone chops. Season with salt.

Cook's Note:

I used brioche bread crumbs.

Nutrition Facts

403 calories; protein 22.3g; carbohydrates 16.5g; fat 26.6g; cholesterol 100mg; sodium 538.3mg. Full Nutrition
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