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Garlic & Herb-Crusted Rack of Lamb
Ingredients
| * | 6-8 racks of lamb containing 4 chops each, frenched (See Notes) |
| * | Salt and freshly ground black pepper |
| * | 4-6 tbls. vegetable oil |
| * | 1 1/2 cups fresh bread crumbs |
| * | 2 tbls. fresh parsley, chopped |
| * | 2 tbls. fresh tarragon, chopped |
| * | 2 tbls. fresh thyme, chopped |
| * | 2 tbls. fresh rosemary, chopped |
| * | 2 large cloves garlic, minced |
| * | 1/3 cup olive oil |
Instructions
| 1 | Preheat oven to 425 F degrees. |
| 2 | Season racks well with salt and pepper over all sides. |
| 3 | Working in batches, heat vegetable oil in a large skillet over high heat. Add racks and sear on all sides until browned. Transfer the lamb to a baking sheet to cool slightly. |
| 4 | Mix together bread crumbs, herbs and garlic. Add olive oil and combine. Using your hands, spread the mixture over the racks, pressing to adhere, until evenly coated. |
| 5 | Bake in oven to desired doneness, about 20-25 minutes for medium. Allow to stand 8-10 minutes before serving. |
Notes
- Ask your butcher to cut racks containing 4 lamb chops to serve each person.
- To "french" the bones, use a sharp knife to scrape away the meat between and on the bones, until the bones are cleaned of fat and gristle.