Mustard and rosemary are two of the classic pairings with lamb. Cooking this impressive, festive dish is a zip.
Makes 8 servings
- 3 T. chopped flat leaf parsley
- 1 T. minced rosemary
- 1/2 tsp kosher salt
- 1/2 tsp cracked back pepper
- 1 c. unseasoned bread crumb or coarse cornmeal
- 3 T. olive oil
- 4 – 8 bone rack of lamb, French trimmed
- 2 to 3 T. Dijon Mustard
Pre heat oven to 400°
- Stir together breadcrumbs, herbs, salt and pepper. Then drizzle with olive oil and toss to mix.
- Bring meat to room temperature. Liberally salt and pepper the under side of each rack. Spread Dijon over the meaty top.
- Sprinkle on breadcrumb mixture to cover the mustard and press on.
- Place lamb on a baking sheet or shallow roasting pan, making sure to leave room between each rack. Cook for 30 to 35 minutes for medium rare, 140° to 145° internal temperature.
- Let the meat rest for at least 10 minutes before cutting into serving portions of 3 to 4 ribs per person.