Herb Crusted Rack of Lamb

Yield:
8 servings

Ingredients:

  1. 2 (8 rib) frenched racks of lamb, well trimmed of fat
  2. 3 Tablespoons dry or wholeseed mustard
  3. 1 Tablespoon soy sauce
  4. 1 clove garlic, crushed
  5. Herbed Crumb coating:
  6. 3/4 cup soft, fresh breadcrumbs
  7. 1 Tablespoon butter, melted
  8. 1 Tablespoon chopped fresh mint
  9. 1/2 teaspoon finely grated lemon rind
  10. 1 Tablespoon chopped fresh parsley
Directions:

Preheat oven to 390 degrees F

Combine mustard, soy sauce and garlic. Spread on meaty part of lamb.

Mix breadcrumbs, melted butter, mint, parsley and lemon zest on a plate. Press lamb onto crumbs to adhere to the mustard coating. Pat any remaining crumbs on top.

Place lamb on a roasting rack in a foil-lined pan. Roast for 20 to 25 minutes.

Remove from oven, tent with aluminum foil and let rest for 10 minutes. Internal temperature will rise to about 130 degrees F for medium rare lamb. Carve each rack into 4 double chops and serve.


TDS 3