Culinary Complements
Herb and Mustard Crusted Rack of Lamb
Serves 8
- 1 1/2 C fresh breadcrumbs
- 3 Tblsp finely chopped fresh flat leaf parsley
- 1 Tblsp finely chopped fresh mint
- 1 1/2 tsp fresh minced rosemary
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 Tblsp olive oil
- 3 racks of lamb, frenched and trimmed of all but a thin layer of fat, at room temperature
- 2 Tblsp Dijon mustard
Position oven rack in middle of oven and preheat to 400°.
Stir together bread crumbs, parsley, mint, rosemary, salt and pepper in a small bowl. Drizzle with 2 tablespoons of olive oil and toss until well combined.
Season lamb with salt and pepper. Heat remaining oil in a large heavy skillet over moderately high heat until hot but not smoking. Brown lamb one rack at a time, turning once about 2 minutes per side. Transfer to a large roasting pan and arrange fatty sides up.
Spread fatty sides of each rack with mustard. Divide herb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
Roast lamb until a thermometer inserted diagonally 2 inches into the center (do not touch bone) registers 130¡ for medium rare, about 20-25 minutes. Transfer to a cutting board and let stand 10 minutes, and then cut into chops.
Enjoy with Duckhorn Vineyards Three Palms Vineyard Napa Valley Merlot.
