Rack of Lamb with a Herb Crust
Ingredients :
Serves 2
1 cup fresh bread crumbs
1tbsp minced garlic
1 tbsp chopped fresh rosemary
pinch salt & pepper
4 tbsp ml olive oil
1 rack of lamb, trimmed and french trimmed
Pinch of salt & pepper
30 ml olive oil
15 ml Dijon mustard
Directions :
In a bowl mix bread-crumbs, garlic, rosemary, 2 tbsp olive oil and salt and pepper.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof pan over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. Remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 mins, loosely covered before carving between the ribs.
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