Herb-Crusted Rack of Lamb

Ingredients

  • 1 ½ tablespoons Dijon mustard
  • 1/3 cup plain dry breadcrumbs
  • 1 large garlic clove
  • ½ cup fresh basil
  • 1/3 cup freshly grated pecorino Romano cheese
  • 1 1 1/2-pound rack of lamb, trimmed
  • 2 ½ tablespoons olive oil
  • + 1 more ingredients
    • 2 tablespoons herbes de Provence

Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.) Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on ...

View full recipe at Epicurious

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