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Mustard and Herb Crusted Rack of Lamb


Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.

Put oven rack in middle position and preheat to 200 deg.

Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy pan 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 roasting pan, with fatty sides up.

Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, pressing to hold firm

Roast lamb until thermometer inserted diagonally 10cm into center (do not touch bone) registers 55 deg (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.


Bread Crumbs photo
1 ½ half cups fresh bread crumbs
Mint photo
3 tbs finely chopped fresh mint
1 ½ tsp minced fresh rosemary
Salt photo
½ tsp salt
Black Pepper photo
¼ tsp black pepper
Olive Oil photo
3 ½ tbsp olive oil
Lamb Rack photo
3 frenched rack of lamb
Dijon Mustard photo
2 tbsp Dijon mustard

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