Recipe: Holiday Rack of Lamb
We usually have a large group of family and friends over for the Easter holiday and take days to marinate our huge boneless leg of lamb with herbes de Provence, lemon, plenty of salt, pepper, garlic and red wine along with olive oil to make a paste before grilling it to perfection. We serve this dish will all the traditional and fresh spring bounty as our side dishes. This year we are under COVID-19 stay at home orders, missing our family and friends, so I scaled back and made this super simple yet decadent cut of lamb fit for the “King of Kings!” ✝️ We served it with chimichurri and mango chutney on the side.
Dijon and Herb Crusted Rack of Lamb
Prep: 10 minutes
Total time: 30-40 mins
SERVES: 4 to 8
INGREDIENTS:
2 racks of lamb (1 1/2 pounds, 8 chops each)
salt and pepper, to taste
1 TBSP extra virgin olive oil
1 garlic clove, minced finely
1/4 cup breadcrumbs
2 tsp herbes de Provence
1-2 tsp sea salt
1/2 tsp freshly ground black pepper
3 tablespoons Dijon mustard
DIRECTIONS:
Season lamb with salt and pepper.
Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
In a bowl, stir together bread crumbs, garlic, herbes de Provence salt- and pepper-mix well.
Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
Roast lamb at 425 degrees until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.
