This is an elegant yet easy to prepare rack of lamb with a crispy breadcrumb coating flavored with fresh herbs.
Yield: |
4-6 servings |
Active Time: |
15 minutes |
Start to Finish: |
35 minutes |
For this recipe you’ll need:
For the lamb:
-
2 tablespoons grapeseed oil
-
2 racks of lamb, frenched
-
Salt and pepper to taste
-
1/2 cup Dijon mustard
-
2 tablespoons fresh chives, very thinly sliced
-
2 tablespoons fresh parsley, finely chopped
-
2 cups panko breadcrumbs
For the parsley-mint pesto:
- 1 clove garlic
- 2/3 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- 1 scallion, thinly sliced on the bias
- 2 tablespoons sliced almonds, toasted
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
Directions:
- With the food processor running, drop in the clove of garlic and process until minced.
- Add the mint, parsley, scallions, almonds, lemon zest and lemon juice. Process until you have a smooth paste. Drizzle in the olive oil while the food processor is running. Puree until smooth.
- Season with salt and pepper to taste and set aside.
- Preheat the oven to 350°.
- Season the lamb on both sides with salt and pepper to taste.
- Heat a sauté pan over medium-high heat and add the oil.
- Sear the lamb in the hot pan, presentation side down, until deep golden brown on each side. Transfer the lamb to a rack set in a roasting pan.
- In a small bowl mix together the Dijon mustard, chives and parsley, and brush this mixture on just the presentation side of the lamb. Press the breadcrumbs onto the Dijon crust.
- Bake in the oven, breadcrumb side up, until the thickest part of the chop reaches an internal temperature of 125º to 130°, 10 to 12 minutes.
- Allow the lamb to rest for 10 minutes on a cutting board with a juice groove. Cut the chops apart between the bones and serve with Parsley-Mint Pesto.
