Rosemary Crusted Rack of Lamb
Servings:
Ingredients:
-
1/2 cup (125 mL) fresh bread crumbs
1/4 cup (50 mL) toasted chopped pecans
2 tbsp (25 mL) chopped fresh rosemary
2 tbsp (25 mL) grated Parmesan cheese
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) Dijon mustard
2 racks lamb (total 18 bones, 1-1/2 lb/750 g)
2 tbsp (25 mL) olive oil
Preparation:
Preheat oven to 425°F (220°C).
In small bowl, combine bread crumbs, pecans, rosemary, Parmesan cheese, garlic, salt and pepper.
Spread mustard evenly over lamb racks. Coat lamb racks with bread crumb mixture.
Meanwhile, heat oil over medium-high heat in ovenproof skillet. Place racks fat side down and cook for 2 minutes or until golden. Bake in oven for about 15 minutes or until rare or until meat thermometer reaches 140°F (60°C)
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