RACK OF LAMB - HERB AND MUSTARD CRUSTED

By akselden

Ingredients

• 1 1/2 C. fresh breadcrumbs
• 3 T. finely chopped fresh flat leaf parsley
• 1 T. finely chopped fresh mint
• 1 1/2 tsp fresh minced rosemary
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 T. olive oil
• 3 racks of lamb, frenched and trimmed of all but a thin layer of fat, at room temperature
• 2 T. Dijon mustard

Details

Servings 8

Preparation

Step 1

1. Position oven rack in middle of oven and preheat to 400°.

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

3. Season lamb with salt and pepper. Heat remaining 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 2 minutes per side. Transfer to a large roasting pan and arrange fatty sides up.

4. Spread fatty sides of each rack with mustard. Divide herb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

5. Roast lamb until a thermometer inserted diagonally 2 inches into the center (do not touch bone) registers 130° for medium rare, about 20-25 minutes.

6. Transfer to a cutting board, let stand 10 minutes, and then cut into chops.