Roasted Rack of Lamb with Mustard & Herb Crust
Ingredients
1 rack of lamb (4-7 bones, frenched)
1/2 cup Bread Crumbs
2 Tbsp Italian seasoning (primarily, thyme & rosemary)
1 Tbsp Minced Garlic
1 Tbsp Olive Oil
1/4 cup Dijon Mustard
Procedure
Preheat oven to 400 degrees.
In a bowl, combine the bread crumbs, Italian seasoning, garlic, and olive oil. Adding the oil to this mixture makes it a very crumbly mixture that is very easy to work with.
In a skillet, sear the rack of lamb on both sides, about 3-4 minutes per side, and remove to heat safe platter. Cover the bones in aluminum foil to keep from burning.
Brush the lamb liberally with mustard on both sides. Now coat the lamb with the bread crumb mixture. Use a tablespoon to scoop up the crumbly mixture and spread it over the lamb. Now press firmly to help it adhere well and form a nice coating.
Place coated lamb in oven safe baking dish and roast for 15-20 minutes, or until internal temps is 130 degrees.
Remove from oven and allow to rest for 5-7 minutes. Slice between the bones to carve into individual chops and serve. Roasted fingerling potatoes goes great with this. This meat is fantastic. Very, very tender and juicy. This is truly the filet mignon of lamb. And believe it or not, DW took a bite and said “Wow, I could eat that!”. So it appears we’ll be having lamb again, and this time, DW will be having a plate herself!
If you want fingerling potatoes, try a simple roast of olive oil and S&P.
The rack of lamb.
Trim the fat cap and season with S&P
Sear on both sides.
Coat with mustard.
Coat with bread crumb mixture.
Roast till it hits 130 and let it rest. Then slice and serve.
Ingredients
1 rack of lamb (4-7 bones, frenched)
1/2 cup Bread Crumbs
2 Tbsp Italian seasoning (primarily, thyme & rosemary)
1 Tbsp Minced Garlic
1 Tbsp Olive Oil
1/4 cup Dijon Mustard
Procedure
Preheat oven to 400 degrees.
In a bowl, combine the bread crumbs, Italian seasoning, garlic, and olive oil. Adding the oil to this mixture makes it a very crumbly mixture that is very easy to work with.
In a skillet, sear the rack of lamb on both sides, about 3-4 minutes per side, and remove to heat safe platter. Cover the bones in aluminum foil to keep from burning.
Brush the lamb liberally with mustard on both sides. Now coat the lamb with the bread crumb mixture. Use a tablespoon to scoop up the crumbly mixture and spread it over the lamb. Now press firmly to help it adhere well and form a nice coating.
Place coated lamb in oven safe baking dish and roast for 15-20 minutes, or until internal temps is 130 degrees.
Remove from oven and allow to rest for 5-7 minutes. Slice between the bones to carve into individual chops and serve. Roasted fingerling potatoes goes great with this. This meat is fantastic. Very, very tender and juicy. This is truly the filet mignon of lamb. And believe it or not, DW took a bite and said “Wow, I could eat that!”. So it appears we’ll be having lamb again, and this time, DW will be having a plate herself!
If you want fingerling potatoes, try a simple roast of olive oil and S&P.
The rack of lamb.
Trim the fat cap and season with S&P
Sear on both sides.
Coat with mustard.
Coat with bread crumb mixture.
Roast till it hits 130 and let it rest. Then slice and serve.