Rack of Lamb
Ingredients
1/8 C fresh parsley
1/8 C fresh oregano
1/8 C fresh rosemary
1/8 C fresh thyme
1/2 C fresh breadcrumbs
1 1/2 T garlic, minced
1/4 C + 2T olive oil
1 T Dijon mustard
salt & pepper to taste
1 rack of lamb (about 2 – 2 1/2 lbs)
Steps:
Pre-heat oven to 450F
In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly. In other words, don’t turn it in mush! Set aside.
In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan. Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/ breadcrumb mixture over the mustard. Cook for 10-12 minutes or until the meat reaches an internal temperature of about 130F. Allow to rest 10 minutes before carving. To serve lamb chops, slice between bones
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