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from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

For an elegant presentation, have the butcher French the bones: scrape away the thin strip of meat and fat from the ends to the eye, leaving the bare bones—which can be dressed at serving time with little paper booties. (This operation is not terribly difficult; you can perform it yourself.) Otherwise, leave the meat on the bones. Savor the eye of the rack in the traditional fork-and-knife manner, then tuck in your bib and attack those bones. In either case, have the chops cracked at the base for easy carving.

2 portions
 The New Basics Cookbook

2 tablespoons coarsely ground cornmeal
1 teaspoon minced fresh rosemary leaves
1 clove garlic, minced
1/2 teaspoon coarse (kosher) salt
Freshly ground black pepper, to taste
1 rack of lamb for two (8 or 9 chops), cut in half
1 to 2 tablespoons Dijon mustard

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1.Preheat the oven to 400°F.
2.Combine the cornmeal, rosemary, garlic, coarse salt, and pepper in a small bowl, and mix well.
3.Lightly brush the fat side of the racks with the mustard. Then coat the mustard with the cornmeal mixture.
4.Arrange the racks on a baking sheet, and cook 25 minutes for medium-rare. Slice the chops apart and serve immediately.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Indian Head Yellow Corn Meal - $1.99/ea
  Rosemary - $1.99/ea
 approx. 2oz
  Australian Rack of Lamb, Frenched - $18.99/lb
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
You May Already Have
  David's Kosher Salt - $3.19/ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
  Maille Dijon Mustard - $6.99/ea
Estimated Total:  
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