HERB-CRUSTED RACK OF LAMB

By jarren

Ingredients

• 1 (1 1/2-lb.) rack of lamb, frenched (trimmed)
• Salt
• Freshly ground pepper
• 1/4 cup panko bread crumbs
• 1/4 cup Italian flat leaf parsley, chopped
• 1 tbsp thyme, chopped
• 1 tbsp rosemary, chopped
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp lemon zest

Details

Servings 3

Preparation

Step 1

Preheat oven to 350F. Pat lamb dry with paper towels; season as desired with salt and pepper.

Combine bread crumbs, next 8 ingredients and salt and pepper to taste in a small bowl. Press bread crumb mixture evenly over meaty top side of lamb.

Bake on a lightly greased rack in a broiler pan for 25 to 30 minutes or until a meat thermometer inserted into thickest portion registers 145 degrees (medium-rare). Remove from oven; cover with foil, and let stand 10 minutes. Cut rack into double chops. Serve immediately.

M
Hands-on time: 25 min.
Total time: 1 hr. 5 min.