Mustard Rack of Lamb

You will need:
1/2 cup bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary and thyme
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon cracked seed mustard

 

Preheat oven to 450 degrees F. Make sure oven rack is in the middle rack position. If you do not you can burn either the top or bottom of your lamb.

In a mixing bowl stir in the bread crumbs, rosemary and thyme, the garlic, salt, and pepper, mix well with the olive oil in order to create a sticky consistency. Set this aside for later.

Salt and Pepper the rack of lamb generously. Heat some extra virgin olive oil in a skillet, once it is hot you can sear the meat on all sides. this step is important because a lot of flavor lies in the crust and browned parts of the meat. Once you have a good crust going you can remove the meat from the skillet, let it rest for a few moments, then apply the mustard to the meat and then roll it in the bread crumbs and seasonings. After this step you may want to cover the exposed bones with tin foil in order to prevent charring during cooking.

Make sure to put the roast bone side down in the skillet, it will take anywhere from 10-20 minutes in the oven depending on the amount of doneness you are looking for. Feel free to use a thermometer to make sure the middle is done to your liking. Once you remove the roast from the oven be sure to give it 5-10 minutes loosely covered in order to let the meat rest. This is another important step that some people skip. This allows the juices to redistribute evenly.

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