On 2019-03-05 8:55 p.m., jmcquown wrote:
> On 3/3/2019 8:54 PM, Dave Smith wrote:

>> It was an 8 rib rack.Â* I very finely minced two medium sized cloves of
>> garlic. They went into a bowl with about a half cup of bread crumbs
>> with a mixture of about herbs, about one tablespoon total.Â* I used
>> rosemary, thyme and savory. A cast iron pan was heated up, some olive
>> oil added and the the ribs were brown on all the ends and fatty side
>> and top. Then I brushed it with Dijon mustard and then pushed the ends
>> and outside into the crumb mixture in the bowl and extra crumbs pushed
>> onto all parts.Â* The Frenched bones were wrapped in foil and the rack
>> went into a 375 oven for 30 minutes.
>>
>>
>>
> Sounds tasty!Â* I have yet to buy a rack of lamb.Â* They're rather hard to
> find here.Â* I can find lots of cuts of lamb but the rack of ribs, not so
> much. Perhaps closer to Easter (for some reason it's symbolic).Â* I'd
> love to give this a try.

It is one of my favourite cuts of meat. Roasted lamb is quite common as
an Easter meal but I don't think that racks are. A rack barely feeds
two, and they would be pretty expensive for a crowd. We usually reserve
them for a special dinner for the two of us.


>
> Anything in particular side dish suggested to go with it?
>

I always like asparagus with lamb, but carrots, peas or beans would be
good. Saute mixed vegetables would be great. Roasted potatoes or
garlic mashed.