HERB-CRUSTED RACK OF LAMB

HERB-CRUSTED RACK OF LAMB
  • 15

    min prep time
  • 25

    min cook time
  • 4-6

    serves

ingredients

  • 250 ml (1 cup) breadcrumbs
  • 2 garlic cloves, minced
  • 30 ml (2 tbsp) fresh rosemary, chopped
  • 30 ml (2 tbsp) fresh thyme, chopped
  • 30-45 ml (2-3 tbsp) Stefano extra virgin olive oil
  • 2 racks of lamb approx. 675 g ( 1.5 lb each), frenched
  • Salt and ground pepper, to taste
  • 45 ml (3 tbsp) grape seed oil
  • 60 ml (¼ cup) Dijon mustard

preparation

  1. Preheat oven to 220°C (425°F).

  2. Combine bread crumbs, garlic, rosemary, thyme, and olive oil. Set aside.

  3. Season lamb with salt and pepper.

  4. Heat grape seed oil in a large skillet over medium-high heat. Sear racks of lamb until golden brown on both sides, about 4 or 5 minutes per side.

  5. Remove lamb from skillet and set aside to cool. Rub the fat part of pieces of meat with Dijon mustard and then coat with breadcrumb mixture.

  6. Transfer lamb to roasting pan and roast in oven until internal temperature reaches 63°C (145°F) for medium-rare doneness, about 15 minutes (depending on meat’s thickness).

  7. Remove from oven and cover with aluminum foil. Set aside 5 to 10 minutes before carving.

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