This is a delicious recipe sure to impress your guests. This recipe will serve 4-6 people.
- 2 Racks of Lamb, frenched and chine bone removed
- 2 TBL Rosemary
- 5 tsp Sage
- 1 TBL Oregano
- 1 Lemon, juiced
- 4 TBL Dijon Mustard
- 2 tsp Stone Ground Mustard
- 1 tsp Garlic, minced
- 3/4 cup Bread Crumbs
- 1 TBL Olive Oil
- 1 TBL Butter
- Salt & Pepper to taste
Make sure the chine bone is removed to make slicing the rack into chops a little easier. You will also want to make sure to trim any excess fat and silver-skin from the loin of the chops.
For a quick way to French the bones try using butchers twine to scrape the bones clean. Check out this link for a little help… https://www.youtube.com/watch?v=JhS1fol_eEk .
Finely chop all the herbs and mix with the mustards, lemon juice and garlic. Use this mixture to season the “eye” of the rack.
Once the “eye” is seasoned, coat it in breadcrumbs. Add your oil to a sautee pan over medium high heat until slightly shimmering then add your butter. Once the butter starts to sizzle (without burning) brown the breaded part of the lamb rack on both sides. Once browned finish the lamb rack in the oven at 375F for approximately 10-12 minutes.
Remove from the oven and allow to rest for about 5 minutes in order to let the juices redistribute. Slice into chops, serve, dazzle, impress your guests and enjoy a delicious meal.
I love to serve this dish with a traditional Chasseur sauce (a hunters sauce with mushrooms and tomato).