Rosemary and Mustard Crusted Rack of Lamb




We only make one rack of lamb with it.

Preparation time: 

45 minutes


1⁄2 cup bread crumbs (fine, fresh)
3 tablespoons parsley (finely chopped flat-leaf)
1 tablespoon mint (finely chopped fresh)
1⁄2 teaspoon rosemary (minced fresh)
1⁄2 teaspoon salt
1⁄4 teaspoon pepper (black)
1 1⁄2 tablespoons olive oil
3 racks of lamb (frenched (8 ribs and 1-1/2lbs each rack), trimmed of all but a thin layer of fat, brought to room temp)
2 tablespoons dijon mustard


Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well. (I whirl it all together in my Braun chopper.)

Put oven rack in middle position and preheat to 400°F. Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.

Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops. For those who liked it more well cooked then cook until the internal temp reaches 160.


Borrowed from Epicurious

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