Meats & Fish
4 Tsp Olive oil
1 ea Rack of lamb (7 bone), trimmed & frenched
3/4 cup Bread crumbs, panko
2 Tbs Minced garlic
2 Tbs Chopped fresh rosemary
1 tsp Thyme, ground
1 tsp Salt
1/4 tsp Pepper
2 Tbs Olive oil
1 Tbs Dijon mustard
Adapted from www.allrecipes.com by BBF, 8/20.
Heat 2 Tbs olive oil in a large heavy oven proof skillet or Dutch oven over high heat.
Season the rack all over with salt & pepper.
Sear rack of lamb for 1-2 minutes on all sides. Set aside for a few minutes.
Preheat oven to 450°F. Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and 1/4 tsp pepper. Toss in 2 Tbs olive oil to moisten mixture.
Brush rack of lamb with the mustard & roll in the bread crumb mixture until evenly coated.
Arrange the rack with the breadcrumb-coated side on top in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want (lean toward 18).
After removing from oven, let it rest for 5-7 minutes before carving between the ribs.