Rack of Lamb with Mustard and Herbs
2racks of lamb (1 1/2 pounds, 8 chops each)
·salt and pepper, for seasoning
1 Tbspolive oil
3/4 cfine breadcrumbs
1 clovegarlic, minced
1 tspchopped fresh thyme
1/2 tspchopped fresh rosemary
2 Tbspbutter, melted
3 Tbspdijon mustard
How to Make Rack of Lamb with Mustard and Herbs
- Preheat oven to 400°F.
- Season lamb with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to a 13x9-inch baking dish.
- In a bowl, stir together the bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
- Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
- Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
- Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.