No special culinary equipment is needed for the preparation of this terrific main course of lamb.
1 rack of Lamb (7 bones), trimmed and French cut (so that the rib bones are exposed)
Juice from half of a Lemon
½ cup of Breadcrumbs (suggestion: use some favorite bread, or some favorite garlic-herb crackers and put them into the food processor and grind them down to become bread crumbs)
¼ cup of Lemon Preserves in Salt (and you can access that recipe easily by clicking on that recipe title, or you can buy preserved lemons such as Moroccan-style Preserved Lemons)
2 cloves of Garlic, minced
1 tablespoon of fresh Rosemary, finely chopped
½ teaspoon of Black Pepper, freshly ground
1 teaspoon of Dijon Mustard
One hour before you plan to cook the rack of lamb, bring it out of the refrigerator, and place it on a foil-lined, baking sheet. In a small blender or food processor, add all the ingredients except the lamb, and pulse them several times until the mixture becomes a paste. Once the paste is ready, spread it onto both sides of the lamb using a spatula.
About a half hour before you plan to roast the lamb, heat the oven to 450 degrees. Roast the lamb in the oven for about 20 minutes. Remove the rack of lamb when the internal temperature is slightly below your desired level of cooking. (Note that the lamb will continue cooking a bit after it is removed from the oven, so the internal temperature of the lamb should be slightly below the final temperature, based upon your preferred level of cooking. Rare: 125 degrees, medium rare: 135 degrees, medium 145 degrees).
Move the rack of lamb to a cutting board and cover it with some foil. Let it rest for about 10 minutes. Then slice the rack of lamb between the ribs. (A normal serving will include 2 ribs in each serving).
We serve this lamb with this delicious Sweet and Sour Mint Sauce, which you can access by clicking on that recipe title.