Perfect Dijon Rack of Lamb |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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With only few ingredients this is a simple yet elegant entree to serve at a dinner party or a holiday dinner, usually two chops are served per person, this recipe is enough to serve 8 people using 2 chops per person, I suggest to prepare as many rib roasts as needed for the amount of people you will be serving - for perfect lamb it is suggested to cook no more than medium-rare, and for perfect results a thermometer should be used, and you will have the most perfect rack of lamb! - using focaccia breadcrumbs sets this rack of lamb apart from any other, it will produce a crispy outside crust on the lamb, make certain to purchase herb focaccia for this - focaccia may be found at any bakery section of your grocery store, do not dry the crumbs use only fresh - plan ahead the lamb needs to sit out at room temperature for about 1 hour before starting. Ingredients:
2 (2 -2 1/2 lb) lamb rib roasts (8-rib each) |
1 teaspoon salt |
2 -4 teaspoons fresh ground black pepper (yes lots of ground black pepper!) |
3 -4 tablespoons olive oil |
4 tablespoons dijon mustard, divided (can use a little less) |
2 cups focaccia herbed breadcrumbs, divided (use about 1 cup per rack) |
Directions:
1. Allow the roasts to sit out at room temperature for about 1 hour before starting.
2. Sprinkle both racks with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat; add in one rack at a time and brown on each side (about 3 minutes per side).
4. Place the two lamb racks on a rack in a broiler pan fat-side facing up.
5. Bake at 424 degrees F or until a thermometer inserted into the thickest portion registers 145 degrees, this should take about 18 minutes (medium-rare).
6. Remove from oven and tent the racks loosely with foil; allow to stand for 10 minutes or until a thermometer reads 150 degrees F (temperature will increase slightly after removing from oven).
7. Using a large pastry brush coat each rack on meaty-side only with about 1-1/2 to 2 tablespoons Dijon mustard.
8. Cover the mustard side with breadcrumbs (using about 1 cup for each rack) pressing with hands to adhear the crumbs to the mustard and meat.
9. Return to oven (breadcrumb-side facing upwards) and bake for about 4-5 minutes longer or until breadcrumbs are browned.
10. Place onto a serving platter.
11. At the table slice into chops before serving (2 chops per person).
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