Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb
Photo by Martha Holmberg

Ingredients

  • 2 Tbs. chopped fresh thyme
  • 1 cup soft fresh breadcrumbs
  • 2 racks of lamb, about 1-¼ lb. each, chine bones removed, rib bones frenched, and meat trimmed of all but a thin layer of fat
  • 2 Tbs. Dijon mustard
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • + 1 more ingredients
    • ¼ cup chopped fresh parsley

Position an oven rack in the middle of the oven and heat the oven to 475°F. Season the lamb with salt and pepper. Combine the garlic, parsley, thyme, and breadcrumbs in a shallow bowl. Moisten the mixture with enough olive oil to make the mixture hold together. Heat a large dry skillet over high...

View full recipe at Fine Cooking

Comments

Variations on Herb-Crusted Rack of Lamb

  • Herb-Crusted Rack of Lamb
    • 2 tablespoons herbes de Provence
    • 2 1/2 tablespoons olive oil
    • 1 1 1/2-pound rack of lamb, trimmed
    • 1/3 cup freshly grated pecorino Romano cheese
    • +3 other ingredients

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