Tuesday, June 29, 2010

Mustard Herbed Rack of Lamb

Nothing can compare to the delicate flavor of Quebec lamb (it's so tender that you can almost cut it with a fork).  I'm sure you will enjoy my mustard herb crusted rack of lamb served with a colorful medley of baby potatoes and haricot amandine.

Mustard Herbed Rack of Lamb
About a 2 pound frenched rack of lamb (8 cutlets)
1 cup of breadcrumbs
2 garlic cloves finely chopped
3 sprigs of fresh rosemary finely chopped ( 2 tablespoons)
Small handful of Italian parsley finely chopped
3-4 tablespoons of extra virgin olive oil
3 tablespoons Dijon mustard
Salt and pepper to taste

In a small bowl combine the bread crumbs, garlic, herbs, olive oil and season with salt and pepper. Pre-heat the oven to 425ºF.  In a hot and greased grill pan sear the lamb until golden brown, about 4 minutes.  Transfer to a work surface and coat the fat side with the Dijon mustard.  Spread the breadcrumb mixture on top of the mustard and gently press to adhere. Place the rack of lamb, fat side up on the grill of a roasting pan and roast for 20 minutes at 425ºF. If using a meat thermometer,  place it in the thickest part of the meat but not touching the bone and should read 130º F for medium rare.  Allow the meat to rest for 10 minutes before cutting into individual chops.

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