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Roasted Rack of Lamb

Yeti'S Roasted Rack of Lamb

2 Racks of Lamb (7 bones each)

3 Tbsp. Afrofood Berber Spice

2 Tsp. Rosemary

4 Tbsp. Unsalted Butter

3 Tsp. Beef Bouillon

2 Tsp finely chopped Garlic

½ Cup of Fine Breadcrumbs

Wash and paper towel dry the lamb racks. Using a paring knife, cut little slits (pockets) into the muscle section of the rack.  Stuff chopped garlic into the slits. In a glass bowl, combine the butter, breadcrumbs, Berber, Beef Bouillon and Rosemary.  Place the mix on the racks, making sure to form a nice coat on each of the racks. Over medium heat, warm up 3 Tsp. of  olive oil and brown the racks ( about 2 minutes per side) . Remove racks from stove top and place in roasting pan with a rack. Place in preheated oven and roast at 400 degrees for 10 minutes. Reduce temperature to 350 degrees and continue to cook until internal temperature  is 140 degrees for medium rare or  160 degrees ( About 20 Minutes) for well done.  Remove from oven allow to rest for 5 minutes and Serve.