Monday, March 22, 2010
1 tbsp. Vegetable or Olive Oil
1 each Lamb Rack-patted dry, seasoned with salt and pepper
2 tbsp. Dijon Mustard
1 cup Bread Crumbs
2 tbsp. Extra-Virgin Olive Oil
2 tbsp. Butter-melted
3 tbsp. Fresh Flat Leaf Italian Parsley-chopped
1 tbsp. Garlic-minced
1 tsp. Fresh Rosemary-chopped fine
1 tsp. Fresh Thyme-chopped fine
Salt and Black Pepper to Taste
Heat sauté pan on high heat, add vegetable oil and place in lamb rack. Brown on all sides very well. Transfer to sheet pan. Brush on the Dijon mustard all over the meat.
To prepare crust. combine all remaining ingredients in bowl, mixing well to combine. The mixture should just hold together when squeezed with hands, if not, drizzle in a little more melted butter or olive oil. Season to taste with salt and pepper. Press the crust mixture over the entire top of the lamb rack.
Roast lamb rack in 400°f oven so the top crust browns and cook to your desired internal doneness. Using an instant read thermometer, check for your desired doneness. 120°f for rare, 125°f for medium rare, 130°f for medium, 135°f for medium well, and 140 °f for well done. When desired temperature is reached, let meat rest for a 5 minutes out of oven to continue cooking and let juices settle before slicing and serving. Carve into 4 equal double chop portions, serve with your favorite potatoes, seasonal vegetables.