https://oceanshores.iga.com/Recipes/Detail/4567/Herb_Crusted_Rack_of_Lamb
Yield: 8 servings
| 2 | (8 rib) frenched racks of lamb, well trimmed of fat | ||
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| 3 | Tablespoons | dry or wholeseed mustard | |
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| 1 | Tablespoon | soy sauce | |
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| 1 | clove | garlic, crushed | |
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| Herbed Crumb coating: | |||
| 3/4 | cup | soft, fresh breadcrumbs | |
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| 1 | Tablespoon | butter, melted | |
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| 1 | Tablespoon | chopped fresh mint | |
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| 1 | Tablespoon | chopped fresh parsley | |
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| 1/2 | teaspoon | finely grated lemon rind | |
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Preheat oven to 390 degrees F
Combine mustard, soy sauce and garlic. Spread on meaty part of lamb.
Mix breadcrumbs, melted butter, mint, parsley and lemon zest on a plate. Press lamb onto crumbs to adhere to the mustard coating. Pat any remaining crumbs on top.
Place lamb on a roasting rack in a foil-lined pan. Roast for 20 to 25 minutes.
Remove from oven, tent with aluminum foil and let rest for 10 minutes. Internal temperature will rise to about 130 degrees F for medium rare lamb. Carve each rack into 4 double chops and serve.
Please note that some ingredients and brands may not be available in every store.
https://oceanshores.iga.com/Recipes/Detail/4567/Herb_Crusted_Rack_of_Lamb
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