CHEESE AND HERB CRUSTED RACK OF LAMB

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Cheese and Herb Crusted Rack of Lamb image

from 9/2007 Bonappetit.com. I got it from the magazine but haven't tried it yet. Serve with red Bordeaux. These can be made up until 6 hours ahead and then baked in the preheated oven.

Provided by Oolala

Categories     Lamb/Sheep

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 1/4 cups fresh breadcrumbs, made from crustless sourdough bread
1 1/4 cups parmesan cheese, freshly grated
6 tablespoons of fresh mint, chopped
6 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh thyme, chopped
salt
pepper
2 1/2 tablespoons olive oil, divided
3 (2 lb) racks of lamb, most fat trimmed
3 tablespoons prepared engish mustard, this is a hot mustard

Steps:

  • Combine first 5 ingredients in a food processor and blend until herbs are finely chopped.
  • Transfer crumb mixture to a bowl; season with salt and pepper.
  • Drizzle with 1 1/2 tablespoons oil and toss to coat.
  • Using a sharp knife, make diagonal cuts in fat side of the lamb racks, spacing lines one inch apart.
  • Make cuts in opposite direction, forming diamond patterns on all racks.
  • Heat 1 tablespoons of olive oil heavy large skillet over high heat.
  • Sprinkle lamb with salt and pepper and place one rack in pan, fat side down.
  • Cook until golden, about 5 minutes; transfer to a work surface.
  • Repeat with remaining racks.
  • Spread scored side of each rack with 1 tablespoons of mustard, then coat with 1/3 of the crumb mixture, pressing to adhere.
  • Place on rimmed baking sheets and bake in preheated oven at 425 degrees F. until golden and thermometer inserted into center of lamb registers 135 degrees F. for medium-rare, about 40 minute.
  • Let stand 10 minutes and then cut racks into chops.

Nutrition Facts : Calories 1880, Fat 156.2, SaturatedFat 77.5, Cholesterol 386.1, Sodium 884.6, Carbohydrate 31.5, Fiber 2.7, Sugar 2.9, Protein 81.8

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