Crusted Rack of Lamb

Lamb is one of the most commonly served Easter dished. This tradition dates back to the Old Testament in which the Jewish population would eat an entire lamb on Easter day. For the Jews, the tradition of eating lamb on Easter symbolizes the sacrifice God made for Israel and its people before they left Egypt. In fact, the night before the Exodus, Moses ordered his people to sacrifice a lamb and to cover the doors to their homes in its blood. Then, he told them to roast the lamb and eat it with unleavened bread. This tradition was passed down to the Christian religion, however, the lamb became the symbol of the sacrifice Jesus Christ made to save humanity and therefore of the sacrifice God made for humanity.

If you think what recipe to make for Eater, try the Crusted Rack of Lamb; easy, healthy and delicious main dish for Easter dinner for all your family.

Serves 8-10


2 cups bread crumbs

1 tablespoon garlic, minced

1 tablespoon fresh rosemary

1 teaspoon salt

½ teaspoon pepper

2 tablespoon olive oil

1 rack of lamb


For the rack of lamb

1 teaspoon salt

1 teaspoon pepper

2 tablespoon olive oil

1 tablespoon mustard Dijon


Preheat the oven to 450 degrees F.

Combine into a bowl bread crumbs, garlic, rosemary, salt and pepper. Add olive oil, mix and set aside.

Rub the lamb with salt and pepper.

Into a pan over medium heat add olive oil and fry the lamb on both side or 2 minutes.

Remove and brush the rack of lamb with mustard and spread the breadcrumbs mixture evenly all over the lamb, pressing so the crumbs adhere to the meat.

Cover ends of bones with foil.

Place the rack of lamb on baking sheet and bake for 15 minutes for medium rare.

Remove and allow lamb to sit for 5 10 minutes before carving into chops to serve.


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