Mustard and Herb Crusted Rack of Lamb |
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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Active time: 25 min Start to finish: 1 1/2 hr Ingredients:
1 1/2 cups fine fresh bread crumbs |
3 tablespoons finely chopped fresh flat-leaf parsley |
1 tablespoon finely chopped fresh mint |
1 1/2 teaspoons minced fresh rosemary |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3 1/2 tablespoons olive oil |
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature |
2 tablespoons dijon mustard |
Directions:
1. Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
2. Put oven rack in middle position and preheat to 400°F.
3. Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
4. Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
5. Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
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