RACK OF LAMB WITH DIJON MUSTARD

RACK OF LAMB WITH DIJON MUSTARD image

Number Of Ingredients 7

Previous Next

2 racks of lamb (each about 1½ pounds)
Kosher salt and freshly ground pepper, to taste
8 tablespoons vegetable oil, in all
1 cup panko breadcrumbs
2 teaspoons minced garlic
1 tablespoon minced fresh parsley
1/3 cup Dijon mustard

Steps:

Preheat oven to 425°F. Trim most of the fat from lamb and divide each rack in half down the middle. Season with salt and pepper. Heat 2 tablespoons oil in large skillet over moderately high heat until hot but not smoking. Add two 4-chop pieces and sear on all sides, about 5 minutes total. Transfer lamb to a baking pan and sear remaining 2 pieces, using 2 tablespoons oil in same manner. Roast lamb in oven 10 minutes. Meanwhile, in a medium bowl toss together breadcrumbs, garlic, parsley and remaining 4 tablespoons oil. Remove lamb from oven and brush mustard over tops and sides of racks. Press breadcrumbs into mustard and return to pan. Roast lamb another 5 minutes, or until a meat thermometer inserted into the meatiest part of lamb registers 125°F for rare or 130°F for medium rare. Separate the chops by cutting down straight through them. Serve.