Herb Crusted Rack of Lamb
Yield: 4 servings
- A big splash of olive oil
- 2 racks of lamb, frenched and capped by your butcher
- ¼ cup or so of Dijon mustard
- ½ cup of fresh bread crumbs
- 2 cloves of garlic, finely minced
- 1 Tbsp of any fresh herb, minced
- 1 Tbsp of olive oil
- Preheat your oven to 375°F and turn on your convection fan if you have one.
- Add a splash of olive oil to a skillet over medium high heat. Season the lamb heavily with salt and pepper. Sear the exposed lamb flesh until it’s golden brown and crusty on all sides. Remove from the pan and rest. In a small bowl mix together the breadcrumbs, garlic, herb and olive oil until a crumbly paste forms. Thoroughly brush the presentation surface of each seared rack of lamb with mustard, then roll and pat with the breadcrumb mixture.
- Transfer the now-crusted lamb racks to a roasting pan and place in the preheated oven. For medium rare roast to an internal temperature of 130°F measured with an inexpensive meat thermometer, 20-30 minutes. Serve and share.