Rack of Lamb
Crostata di Agnello

*required fields

thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Rack of Lamb this recipe: Print
Rack of Lamb
Crostata di Agnello
cookbook: La Cucina di Lidia
main ingredients: lamb
user comments (0)

serves: 4 servings


For the Sauce
1½ pounds lamb bones, and scraps
5 tablespoons olive oil
1 tablespoon flour
½ cup onion, chopped
¼ cup carrot, sliced
¼ cup rib celery, sliced
1 tablespoon fresh rosemary
1 tablespoon fresh sage
1 tablespoon fresh thyme
Salt and freshly ground pepper, to taste
3 cups chicken stock
½ cup dry white wine
1 cup water
1 cup young peas, parboiled if fresh

For the Racks
4 pounds rack of lamb
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper

Topping to Finish the Racks
1 cup bread crumbs
2 tablespoons olive oil
1 tablespoon Italian parsley, chopped
2 teaspoons Parmigiano-Reggiano, grated
1 garlic clove, finely minced
¼ teaspoon dried oregano
Salt and freshly ground pepper


Preheat the oven to 425 degrees. Starting with the sauce, trim the lamb scraps of all fat, place together with the bones in a roasting pan, and toss with 1 tablespoon of olive oil. Roast for 30 minutes, then sprinkle with the flour and roast 15 minutes longer, until nicely browned.

Meanwhile, in a large nonreactive saucepan, sauté the onion in the remaining oil for 5 minutes over moderate heat. Add the carrot, celery, rosemary, sage, thyme, salt and pepper, and cook 15 minutes, stirring and occasionally adding small amounts of stock to prevent the vegetables from burning. Transfer the browned bones and meat scraps to the vegetable mixture. Drain all fat form the bottom of the roasting pan. While the roasting pan is still hot, add the wine and water, and scrape the bottom of the pan to release all coagulated drippings. Simmer, skimming frequently, 1 hour and 15 minutes, or until liquid has reduced to about 3/4 cup. Discard the bones and strain the sauce through a fine sieve, pressing down hard on the solids to express as much liquid as possible. Return the sauce to the heat and reduce to the consistency of gravy. Add the peas before serving with rack of lamb.

For the racks, have the butcher trim them, leaving protruding rib bones 2 1/2-inches long and reserving the between-bone scraps for the sauce, but leaving the blanket of fat intact. (In profile the rack should take the configuration of the number six). Preheat the oven to 500 degrees. Wrap the exposed rib bones in foil and brush a mixture of the oil and seasonings over the exposed meat. Place the racks, fat down, in a preheated roasting pan and roast for 30 minutes.

Blend all of the topping ingredients well. Remove the racks from the oven and trim away all outside fat. Spread the bread crumb mixture evenly over all surfaces of the racks and tamp down well. Return the racks to the oven and bake 5 minutes, until the crumbs are crisped. Let the racks rest off the heat for 5 minutes before serving. To serve, cut the chops apart and arrange four per portion on serving plates with sauce spooned over them.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!