Roasted Rack of Lam with Mustard, Herbs and Breadcrumbs
ROASTED RACK OF LAMB WITH MUSTARD, HERBS AND BREADCRUMBS
Serves 8
2 8-bone racks of lamb, frenched by your butcher
2 T olive oil
Kosher salt and freshly ground pepper
½ c Dijon mustard
2 T garlic, peeled & minced
2 T shallots, peeled & minced
1 T parsley, minced
2 t fresh thyme, minced
1 c fresh white breadcrumbs
¼ c unsalted butter, melted
Trim rack of all visible fat and season with salt and pepper. Heat oil over high heat in a large sauté pan and sear meat on all sides until golden brown. Remove from heat. Preheat oven to 425°. Mix mustard, garlic, shallots, parsley and breadcrumbs in a food processor until just mixed. Add melted butter. Arrange the racks in a roasting pan with the bones curved side up and cover the sides and top with the seasoned breadcrumbs. Set aside uncovered to air-dry crust about 15 minutes. Roast about 15 minutes for medium-rare. Remove from oven, tent with foil and let rest about five minutes. Cut between bones into chops and serve two per person. Serve with De Loach Pinot Noir.