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How to make super juicy and tender Roasted Rack of Lamb? It’s easy. Watch this now!


1 rack of lamb
4 tablespoons of Dijon mustard
1 cup of breadcrumbs
A handful of cilantro
3 tablespoons of oil

6 tablespoons of soy sauce
4 tablespoons of shadowing wine
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 teaspoons of cumin powder

Here we have a rack of lamb.

First let’s season it with 6 tablespoons of soy sauce, 4 tablespoons of Shaoxing wine, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 2 teaspoons of cumin powder.

In the pan, add about 3 tablespoons of oil. Sear the lamb until it has a beautiful brown color, for about 2 minutes on each side.

Cover the bone with aluminum foil to prevent over-browning.

Transfer the roasting pan in preheated oven. The temperature is 420°F/215°C, and roast for 10 minutes.

Now let’s make the crust. We have 1 cup of breadcrumbs and a handful of cilantro. Then add a pinch of salt and a bit of oil. We mix everything in a food processor or a juicer.

Take out the lamb and brush about 2 tablespoons of Dijon mustard on one side. Then put the Dijon mustard side on the breadcrumbs. Brush another 2 tablespoons of Dijon mustard on the rest. Put bread crumbs on the lamb. Transfer the lamb back in the roast pan.

Bake for another 10 minutes for medium-rare or until the thermometer inserted into center of the meat reads 125 degrees. Add a few more minutes if you like your meat to be medium and the thermometer should read 135 degrees. Well done is about 145 degrees.

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