Abbacchio Al Forno Alla Ciociara (for Two) Recipe

Cooking Instructions

1. 1

   Prepare the Rack of Lamb

   Preheat the oven to 400°F (200°C). Season the rack of lamb with salt and black pepper. Rub the Dijon mustard all over the meat.

2. 2

   Make the Herb Breadcrumb Mixture

   In a bowl, combine the breadcrumbs, chopped rosemary, minced garlic, and olive oil. Mix until the breadcrumbs are coated and crumbly.

3. 3

   Coat the Lamb

   Press the herb breadcrumb mixture onto the mustard-coated rack of lamb, ensuring an even coating.

4. 4

   Sear the Lamb

   In a hot skillet, sear the lamb rack on all sides until golden brown, about 3-4 minutes per side.

5. 5

   Bake the Lamb

   Transfer the seared lamb to a baking dish and place it in the preheated oven. Bake for 15-20 minutes for medium-rare, or until desired doneness.

6. 6

   Prepare the Rosemary Demiglaze Sauce

   In the same skillet used for searing, deglaze with red wine, scraping up any brown bits. Add the beef or lamb stock and bring to a simmer. Reduce until slightly thickened, then stir in chopped rosemary.

7. 7

   Serve

   Once the lamb is cooked, let it rest for 5 minutes before slicing. Serve with the rosemary demiglaze sauce drizzled over the top.