Herb-crusted rack of lamb from Stefano Faita
Prep Time
Cooking Mode
250 mL (1 cup) cup breadcrumbs
2 garlic cloves
30 mL (2 tbsp) tbsp fresh rosemary, chopped
30 mL (2 tbsp) tbsp fresh thyme, chopped
30-45 mL (2-3 tbsp) tbsp olive oil
2 racks of lamb, about 675 g each, frenched
To taste salt and freshly ground black pepper
45 mL (3 tbsp) tbsp grapeseed oil
60 mL (¼ cup) cup Dijon mustard
250 mL (1 cup) cup breadcrumbs
2 garlic cloves
30 mL (2 tbsp) tbsp fresh rosemary, chopped
30 mL (2 tbsp) tbsp fresh thyme, chopped
30-45 mL (2-3 tbsp) tbsp olive oil
2 racks of lamb, about 675 g each, frenched
To taste salt and freshly ground black pepper
45 mL (3 tbsp) tbsp grapeseed oil
60 mL (¼ cup) cup Dijon mustard
Directions
1Preheat oven to 220°C (425°F).
2Combine bread crumbs, garlic, rosemary, thyme, and olive oil. Set aside.
3Season lamb with salt and pepper.
4Heat grapeseed oil in a large skillet over medium-high heat. Sear racks of lamb until golden brown on both sides, about 4 or 5 minutes per side.
5Remove lamb from skillet and set aside to cool. Rub the fat part of pieces of meat with Dijon mustard and then coat with breadcrumb mixture.
6Transfer lamb to roasting pan and roast in oven until internal temperature reaches 63°C (145°F) for medium-rare doneness, about 15 minutes (depending on meat's thickness).
7Remove from oven and cover with aluminum foil. Set aside 5 to 10 minutes before carving.
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