Herb Crusted Rack of Lamb


2 racks of lamb (~ 2 pounds)
1/4 C fresh parsley, minced
1/4 C fresh tarragon, minced
1/4 C fresh rosemary, minced
2 garlic cloves, minced
2 T fresh thyme, minced
1 C bread crumbs
2 T mustard
1/2 C olive oil
salt and pepper

Preheat oven to 450° F. Combine herbs, bread crumbs, garlic and 5 tablespoons olive oil. Season with salt and pepper and set aside.

Use remaining olive oil to brown chops. Season chops with salt and pepper , place in pan, meaty side down, and cook until crispy brown.

Remove from pan and brush with mustard. Pat on herb mixture. Place on oven roaster, meat side up. Cook about 15 minutes or until lightly pink. Remove from oven and let finish at room temperature.

For the mustard, both yellow and dijon work fine. In place of herb mixture, can also use 1/2 t salt, 1/4 t cumin, 1/4 t coriander, 1/4 t pepper and no mustard.

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