Rack of Lamb
by Charlie McCarthy, Sr.
Ingredients
- 1 1/4 cups bread crumbs
- 3 tbsp parsley
- 1 tbsp mint
- 1 1/2 tsp rosemary
- salt
- pepper
- 2 1/2 tbsp olive oil
- 2 racks lamb
- salt
- pepper
- 1 tbsp oil
- large heavy skillet
- 2 tbsp dijon mustard
Instructions
Step 1
Put oven rack in middle position and preheat to 400F.
Step 2
Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with olive oil and toss until combined well.
Step 3
Season lamb with salt and pepper. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
Step 4
Spread fatty sides of each rack with dijon mustard. Divide bread crumb mixture and pat each portion over mustard coating on each rack, gently pressing to adhere.
Step 5
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130 F (for medium-rare), 20-25 minutes, and transfer to a cutting board.
Step 6
Let stand 10 minutes, then cut into chops.