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Sticks & Stones Pan Roasted Rack of Lamb



  • 1 (14- to 16-ounce) rack of lamb, cleaned
  • 3 tablespoons vegetable oil
  • 3 cloves garlic cloves, crushed
  • 2 sprigs rosemary
  • Pinch of black pepper, coarsely ground
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 cup bread crumbs
  • 2 teaspoons olive oil

Olive Jus

  • 1 cup lamb stock*
  • 4 tablespoons juice from jar of Kalamata olives
  • 1 teaspoon minced garlic
  • 2 tablespoons minced shallots
  • 2 teaspoons vegetable oil
  • 1 teaspoon cornstarch mixture **

* Alternatives: veal stock or demi glace can be purchased at any specialty grocery store.

** Mix 1 teaspoon cornstarch with enough cold water to reach thickness of heavy cream.


  1. Lamb: These steps can be done up to 12 hours ahead of time.
  2. Coat the lamb rack with the vegetable oil.
  3. Add crushed garlic cloves, rosemary, and black pepper.
  4. Let marinate for 6-24 hours, refrigerated.
  5. Sear the marinated lamb rack in a hot pan until outside is golden brown color and inside is rare. Let cool.
  6. Rub mustard over the meat. Combine bread crumbs and olive oil and press mixture onto the mustard-coated lamb. Pan sear the lamb the lamb, bread crumb side down. Once desired color is reached, flip over to bone side and place in 350 degree F oven for 10 to 12 minutes, until an internal temperature of 130 degrees F has been reached (this is medium).
  7. Slice into two bone sections and serve.
  8. Olive Jus: In a saucepan, heat vegetable oil. Add the shallots. Cook until translucent. Add garlic and cook until aroma is noticeable. Add stock and olive juice. Reduce on stove top down to about 1 cup of liquid, about 5-15 minutes.
  9. Adjust seasonings and thicken with cornstarch mixture. Use immediately or hold warm until needed.

Posted by LladyRusty at Recipe Goldmine 2/14/2002 12:59 pm.

Source: The Milwaukee Channel - from Executive Chef Dax November 21, 2001

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