Ingredients
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2 tbsp. extra virgin olive oil
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1/4 cup extra virgin olive oil
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2 tbsp. Dijon mustard
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2 medium cloves garlic, roughly chopped
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1/2 tsp. fresh rosemary, chopped
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1/4 tsp. pepper, freshly ground
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1 (24 oz.) Frenched Rack of Lamb
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1/2 cup fresh bread crumbs
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1 tbsp. unsalted butter, melted
Directions
- Combine the olive oil, mustard, garlic, rosemary and pepper to form a paste. Brush the mixture all over the rack of lamb. Let rest in refrigerator for at least 1 hour. Remove from refrigerator 15 minutes before roasting. Preheat oven to 375-F.In a small heavy skillet, heat the remaining 2 tablespoons of olive oil over high heat. When the oil is very hot, brown the lamb, forming a crust, about 5 minutes per side.Rapidly spread the bread crumbs over the top of the rack and drizzle with the melted butter.Immediately place the hot pan in the oven. Roast until an instant-read thermometer inserted in the thickest part reads 135-F, about 12 minutes.Transfer the rack of lamb to a serving platter or carving board. Let rest 5 to 10 minutes before slicing. Slice in between the bones, forming either single or double chops.
Recipe Note
Blog post: https://www.lobels.com/frenched-rack-of-lamb-with-herbs-and-bread-crumbs-75
