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Ingredients
- 5 C. fresh bread crumbs
- 1/2 C. mixed chopped parsley, thyme and oregano
- 5 large cloves of garlic, minced
- Salt and pepper
- 5 T. olive oil, divided
- 5 T. unsalted butter, divided
- 10 (6-7 bones in each) racks of lamb, trimmed
- 10 T. Dijon mustard
Preparation
Step 1
Heat oven to 450°F.
In bowl combine bread crumbs, herbs and garlic. Season lamb with salt and pepper.
Heat 1 T. oil and 1 T. butter in skillet over medium-high heat.
Working in batches (add oil and butter as necessary) sear racks on all sides; let sit 4-5 min.
Spread 1 T. mustard on each; press bread crumb coating over meaty side of lamb. Roast on baking sheet 15-18 min. for medium-rare.
Let sit 5-10 min. before carving.