06/10/2025
Lamb - a delicious tradition!
We will have 2 freezer lambs available to be finished around the end of August/September timeframe. Born and raised right here on our farm in Elmwood IL. Secure yours now!
I’ve always enjoyed lamb throughout my childhood but when I got married though I had to really step up my recipes to compete with the beef my husband raises. Here’s a rack recipe that outshines even the best of beef! 🥩
Garlic & Rosemary Crusted Rack of Lamb
Recipe:
~ 1 rack of lamb frenched (6-9 bones, fat cap and members removed between bones)
~ 1/2tsp salt
~ 1/4tsp pepper
~ 1tbsp each, olive oil and butter
🐑Pat dry and season lamb with salt and pepper. In a large skillet with olive oil and butter, sear the rack on all sides until lightly browned (about 1-2 minutes). Remove from skillet and preheat your oven to 425.
~2Tbsp Dijon mustard
~2-3 cloves of garlic, minced
-2tbsp fresh (2tsp dried) chopped rosemary
🐑Mix in a small bowl and spread evenly over lamb.
~1/2 cup panko
~2tbsp finely grated Parmesan
~1/4tsp each, salt and pepper
~2tbsp fresh (2tsp dried) chopped rosemary
🐑Combine the crust mixture and press it firmly onto your rack of lamb.
🐑Roast in the oven on a baking rack for 25-35 minutes until internal temp is 135 (or until your desired doneness).
🐑Allow to rest 5 minutes before serving. Pairs well with sweet potato, salads, creamy pastas, breads…