Crusted Rack of lamb
Ingredients
- 2 Rack of lamb
- salt and pepper to taste
- Dijon Mustard as needed
Crust
- 2 cups Japanese breadcrumbs Panko
- 1/4 cup Parsley Minced
- 1 tablespoons Rosmery Chopped, Fresh preferred
- 1 teaspoons Oregano (fresh or dried) Chopped, Fresh preferred
- 1 tablespoons Thyme (fresh or dried) Chopped, Fresh preferred
Instructions
- Preheat oven to 450℉ (232°C).
- Season lamb in all sides with salt and pepper. Make sure to cover every surface so the flavor is balanced throughout.
- Place in preheated oven until internal temperature of 108℉ (for medium rare) or until desire doneness, (42°C).Use a meat thermometer for accuracy.
- Remove from oven and let the lamb rest for 8 minutes.This helps the juices redistribute and ensures a tender, juicy result.
- Brush the outside of each rack with Dijon mustard, then press on the prepared breadcrumb and herb crust until evenly coated.
- Return the lamb to the oven and roast for another 1–3 minutes, or until the crust is golden brown and lightly crisped.
- Watch carefully so it doesn’t overbrown.