Mustard and Herb Crusted Rack of Lamb Recipe
Ingredients
1 cup fresh bread crumbs
2 tablespoons finely chopped fresh flat-leaf parsley
1T chopped garlic
1 teaspoons minced fresh rosemary
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 tablespoons olive oil
2 frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
2 tablespoons Dijon mustard
Directions
Mix the bread crumbs, parsley, rosemary, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside. The mixture should clump, if not add a little more oil.
Let the lamb come to room temperature. Heat a pan on the stove to med. to high heat. Season the racks liberally with salt and pepper. Place the lamb fat side down on the hot pan until well seared and has color.
Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard into each rack.
Place the racks in a hot 375 degree oven fat side up. Continue to cook until an instant read thermometer registers 130 degrees when inserted into the side of the rack, another 8 to 10 minutes. Remove from the oven and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.
Nutrition Information
(PER Rack)
642 CALORIES
41g FAT
16g CARBS
52g PROTEN
