ROAST RACK OF LAMB WITH ROSEMARY CRUMB CRUST

Lamb

Ingredients

2-2 ½ pound rack of lamb, trimmed and ‘frenched’ (have your butcher do this!)

½ – ¾ teaspoon salt

½ – ¾ teaspoon black pepper

2 tablespoons Dijon mustard

½ cup panko breadcrumbs

2 tablespoons fresh rosemary leaves, stemmed and chopped

3-4 tablespoons olive oil

Instructions

Preheat oven to 400 degrees.

Season the lamb all over with a generous amount of salt and pepper, rubbing it into the meat. Rub the Dijon mustard all over to evenly coat.

Place the lamb into a baking dish or roasting pan with the ‘meaty’ side up. If you have 2 racks (as pictured) you can stand them up in the baking dish and interlock the bones at the top to hold them in place.

Combine the breadcrumbs and rosemary in a small bowl and then press this mixture firmly all over the meat and on the ends of the roast. The mustard will act as a glue to adhere the breadcrumbs to the lamb. Drizzle the olive oil all over the breadcrumbs.

Place the lamb in the oven and cook for 10-20 minutes until the internal temperature in the center of the rack is 120-125 degrees. Remove from the oven and tent with foil. Let rest for 15-20 minutes – this step is VERY important!! Of course, total cook time will depend on the size of the lamb racks, so using a thermometer will ensure they are perfectly done regardless of size.

When the lamb is rested, slice it between the bones into ribs.

Serve the lamb with your favorite sides such as mashed potatoes, roasted carrots, or asparagus.