Dijon-Crusted Rack of Lamb

Source: Kathleen Bean
Rack of Lamb: Recipe Coming Soon

This Lamb Recipe is Perfect with:

Ingredients

  • 1 ½ cups fine fresh bread crumbs
  • 3 tablespoons finely chopped Italian parsley
  • 1 tablespoon finely chopped mint
  • 1 ½ tablespoons minced rosemary
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 ½ tablespoons olive oil
  • 3 racks of Lava Lake Lamb, trimmed of all but a thin layer of fat, at room temperature
  • 2 tablespoons Dijon mustard

Directions

Preheat oven to 400.

Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a small bowl, drizzle with 2 ½ tablespoons oil, and toss until well combined.

Season lamb with salt and pepper. Heat remaining 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking. Brown lamb one rack at a time, turning once, about 4 minutes per rack. Transfer to a 13x9” baking pan, fatty side up.

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

Roast lamb to 130 F for medium rare, about 20-25 minutes. Transfer to a cutting board and let stand for 10 minutes, loosely covered with foil, then cut into chops.