IRISH RACK OF LAMB (SALLYE)
Great served with mint jelly, horseradish sauce, and roasted root vegetables.
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- 3 lb
- rack of lamb
- 2/3 c
- harp or guiness lager
- 1 tsp
- sea salt
- 1 tsp
- ground black pepper
- 2 Tbsp
- djon mustard
- 1 c
- seasoned bread crumbs
1Place rack of lamb in large ziplock bag.
Pour lager into bag and seal. Shake to make sure all of lamb is coated.
Refrigerate overnight, turning a couple of times.
NOTE: You can use a shallow baking dish if you don't have a bag large enough.
2Preheat oven to 400º F
3Remove lamb from bag onto cutting board and pat dry with paper towels.
4Mix mustard, salt and pepper and vigorously rub into lamb. Use all the mixture.
5Place bread crumbs in a shallow bowl and roll the lamb in the bread crumbs until well coated.
6Line a baking sheet with parchment paper or foil. Place a baking rack on top of the paper inside the sheet.
Place the lamb on the baking rach and put in oven
7Bake for about 20-30 minutes or until meat in thickest part of lamb registers 160º F.
Remove from oven and allow to set for 10 minutes before cutting and serving.