RACK OF LAMB - SONOMA SPRING

By akselden

Ingredients

• 2 racks spring lamb, French cut
• 2 T. olive oil
• 4 T. Dijon
• 1 C. fresh white bread crumbs
• salt-and freshly ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Have your butcher French cut the rack (remove the fat and meat from between the ribs).

Preheat oven to 400° degrees.

Heat oil in large pan. Season the lamb with salt and pepper. Sear the rack, fat side down in medium hot oil until golden brown about 10 minutes.

Turn the rack over and color the bones side for a few minutes. Remove from the pan and let cool to room temperature.

Spread the Dijon mustard on the meat side; roll in breadcrumbs to coat evenly. Bake for 18-20 minutes for medium rare. Let the racks rest for 15 minutes before serving. Carefully slice along the rib bones, allowing three ribs per person.