Mustard and Herb Crusted Rack of Lamb
Adapted from Gourmet Magazine
Yield: 8 servings
Ingredients
1 1/2 c unseasoned bread crumbs
3 T finely chopped fresh flat-leaf parsley*
1 T finely chopped mint*
3 T minced fresh rosemary*
salt and pepper to taste
3 1/2 T olive oil (more for searing meat)
3 frenched racks of lamb (8 ribs each), trimmed of all but a thin layer of fat, then brought to room temp
2 T Dijon mustard
Special equipment: an instant read thermometer
Instructions
Stir together bread crumbs, parsley, mint rosemary salt and pepper in a bowl, then drizzle 3 1/2 T olive oil and toss to combine.
Preheat oven to 400 F
Season lamb with salt and pepper. Heat several tablespoons of olive oil in a heavy skillet over moderately high heat until hot (but not smoking). Brown lamb, one rack at a time, 2 minutes on each side.
Spread fatty sides of each rack with about 2 t of mustard. Divide bread crumbs into 3 portions and press bread crumb mixture into the mustard coating.**
Place racks in a roasting pan. Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130F for medium rare (approximately 20-25 minutes). Transfer racks to a cutting board. Let stand 10 minutes, them cut into chops.
Notes:
*These measurements are approximate. Feel free to use more or less.
** I typically spread the bread crumb mixture onto a piece of wax paper and then invert the rack directly onto the crumbs -- pressing down well before lifting the racks off the paper.