2largeracks of lamb, room temperature(about 8 chops each)
1⁄2teaspoonsea salt, ground(to taste)
1⁄2teaspoonblack pepper (to taste)
1 1⁄2tablespoonsolive oil (as needed)
HERB CRUST
1cuppanko breadcrumbs
1⁄4cupparsley, chopped
1⁄4cupparmesan cheese, grated
1tablespoonherbes de provence
2garlic cloves, pressed
1tablespoonolive oil (as needed)
1⁄4cupDijon mustard (or more as needed)
NUTRITION INFO
Serving Size: 1 (63) g
Servings Per Recipe:4
Calories: 222.9
Calories from Fat 110 g50 %
Total Fat 12.3 g18 %
Saturated Fat 2.6 g13 %
Cholesterol 5.5 mg 1 %
Sodium 763.1 mg 31 %
Total Carbohydrate21.4 g 7 %
Dietary Fiber 2 g7 %
Sugars 1.9 g7 %
Protein 6.9 g 13 %
DIRECTIONS
Season racks very well with salt and pepper on all sides including ends. In a cast iron pan over medium-high heat, add oil. When very hot, sear racks on all sides until nicely browned. Transfer to a 425ºF oven fat side down and roast for 8 minutes.
Meanwhile, in the jar of a blender combine breadcrumbs, parsley, parmesan cheese, Herbes de Provence, garlic and oil. Process until the mixture is moist.
After 8 minutes, remove the racks of lamb and immediately brush on Dijon mustard. Then coat racks in the herb crust mixture. Transfer back to the oven for 4 minutes. Remove from the heat and let them rest for 10 to 15 minutes before slicing & serving.
