RACK OF LAMB WITH MUSTARD AND HERBS

Rack of Lamb with Mustard and Herbs image

Provided by Vickie Parks

Time 40m

Number Of Ingredients 10

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2 racks of lamb (1 1/2 pounds, 8 chops each)
salt and pepper, for seasoning
1 Tbsp olive oil
3/4 c fine breadcrumbs
1 clove garlic, minced
1 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
2 Tbsp butter, melted
1 pinch salt
3 Tbsp dijon mustard

Steps:

1. Preheat oven to 400°F.
2. Season lamb with salt and pepper.
3. 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.
4. In a bowl, stir together the bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
5. Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
6. Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
7. Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.