Rosemary-crusted rack of lamb from The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen (page 44) by Sharon Kramis and Julie Kramis Hearne

  • fresh white breadcrumbs
  • rosemary
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute mint sauce for hot pepper jelly.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mint sauce for hot pepper jelly.

  • Barb_N on December 09, 2014

    I like making this in a cast iron pan instead of a hard-to-clean broiling pan. But there are logistical issues: how/why do you broil for 10 minutes then smear mustard and a paste of herbs and breadcrumbs on w/o losing most of the breadcrumbs into the pan or sustaining 3rd degree burns? By the time the rack was sliced, the crust was all off, especially with the fatty layer in between. Oh, but the crispy parts of the crust in the pan were a treat- just don't let anyone see you!

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