1 rack lamb
2 Tablespoons Dijon Mustard
2 Tablespoons Olive oil
Salt & Pepper
1 1/2 cups panko bread crumbs
2 teaspoons fresh rosemary, chopped
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Salt & pepper rack of lamb. Place face down in hot oven proof skillet and brown both sides (2 minutes on each side). Remove and let sit for several minutes. Using a whip, mix olive oil and mustard into a paste. Add rosemary to paste. Add one tablespoon fresh lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper to paste. Resalt and pepper rack. Coat lamb with mustard mixture. Season bread crumbs with salt and pepper and mix in parsley. Pat and cover lamb with bread crumbs. Place in skillet and roast in oven. Bake in 425 degree oven for 20 minutes. (meat thermometer should read 130 degrees for medium rare) Remove from oven and let rest for 5-10 minutes. Carve along bone and serve as chops.
Salt & pepper rack of lamb. Place face down in hot oven proof skillet and brown both sides (2 minutes on each side). Remove and let sit for several minutes. Using a whip, mix olive oil and mustard into a paste. Add rosemary to paste. Add one tablespoon fresh lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper to paste. Resalt and pepper rack. Coat lamb with mustard mixture. Season bread crumbs with salt and pepper and mix in parsley. Pat and cover lamb with bread crumbs. Place in skillet and roast in oven. Bake in 425 degree oven for 20 minutes. (meat thermometer should read 130 degrees for medium rare) Remove from oven and let rest for 5-10 minutes. Carve along bone and serve as chops.
