Ingredients required:

• a sharp knife
• an oven proof skillet
• 2 tablespoons of vegetable oil
• 1/2 cup bread crumbs
• 2 tablespoon dijon mustard
• 4 chopped and dried garlic cloves
• 2 tablespoon of fresh and chopped parsley
• 1 lamb rack
• Pepper and salt

Step One: Use the knife and clean the meat and the fat from the bones of the rack. You can also ask your butcher to cut meat for you or you can purchase a lamb rack commercially available.

Step Two: Preheat your oven to 350 degrees.
Step Three: Heat an oven proof skillet over medium gas. Add some oil.

Step Four: Take the rack and season it with some pepper and salt and then brown it on both the sides on the skillet.

Step Five: Get some paper towels and drain the rack on it. Let the excess oil out of the skillet and turn off the gas.

Step Six: Use the parsley and mustard mixture and spread it in thick layers over the side of the meat rack. If you aren’t using this mixture, then you can skip the eighth step.

Step Seven: Mix some bread crumbs seasonings and the parsley well, and then apply it over the mustard so that it sticks to it. Brush off the excess seasoning.
Step Eight: Lift the rack, place it back in the oven proof skillet and put it in the oven.

Step Nine: Let it cook for about 20 minutes and then start taking temperature readings with an instant read digital meat thermometer. Take the rack off when it achives a temperature of around 125 degrees. The lamb rack will still be pretty rare right now, let it now stand at room temperature for 10 minutes.

Step Ten: Use a sharp knife to cut off chops between each bone. Serve.

Step Eleven: If you prefer your lamb to be medium cooked, then slice it into chops, place them in a skillet and put them back inside the oven for about 4 minutes. Don’t over cook, if cooked past medium the lamb starts to lose all its tenderness. It tastes the very best when it is still pink in the centre.

If you want it to look good, you can scrape and trim away the fat and meat covering from the bones of the rack. This is a painful and tedious job; you could save the trouble by asking your butcher do this for you. Pre trimmed rack of lamb is also sold commercially and is known as ‘Frenched’. Most of the lamb available in the US comes from New Zealand and America. American lamb is slightly better and generally much more expensive.

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