- 1/8 fresh parsley
- 1/8 fresh oregano
- 1/8 fresh rosemary
- 1/8 fresh thyme
- 1/2 fresh breadcrumbs
- 1 1/2 tablespoons garlic, minced
- 1/4 + 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- salt & pepper to taste
- 1 rack of lamb (about 2-2 1/2 lbs.)
Pre-heat oven to 450° F.
In bowl of food processor, combine all ingredients, except mustard and 2 tablespoons olive oil, and process until well mixed, but still slightly crumbly. In other words, don’t turn it to mush. Set aside.
In large skillet, heat remaining 2 tablespoons olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking about 3-4 minutes per side. Remove lamb from skillet and place in oiled roasting pan. Carefully brush mustard over section just over top, underside and sides of chops, leaving bones exposed. Gently pat herb/breadcrumb mixture over mustard. Cook 10-12 minutes or until the meat reaches an internal temperature of about 130°. Allow to rest 10 minutes before carving. To serve lamb chops, slice between bones.
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