PARMESAN & HERB CRUSTED RACK OF LAMB

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I made this dish awhile ago and have been craving it for months. I just haven't mustered up the motivation to go to the grocery store to purchase a rack of lamb in some time. Nonetheless, this is the perfect dish if you wanna impress your guests or bae with your cooking skills. I know, I know… it seems quite perplexed. But trust me, you’ll have family and friends thinking you’ve spent some time in culinary school with this easy yet remarkable dish. Here’s my spin on yet another kitchen classic, herb crusted rack of lamb:

Ingredients

6 or 7 bone rack of lamb french trimmed

1 tablespoon fresh oregano, finely chopped

1 tablespoon fresh sage, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh parsley, finely chopped

2 tablespoons spicy brown mustard (preferred) or whole seed dijon mustard

½ cup seasoned panko breadcrumbs

¼ cup parmesan cheese, grated

2 cloves of garlic, whole

Sea salt/ Freshly ground pepper, to taste

Grapeseed oil, to cook

Equipment

Cast Iron Skillet | Skillet

Wired Baking Rack

Baking Tray

Plate | Mixing Bowls



Directions

Preheat oven to 400F. In a mixing bowl, combine finely chopped herbs, parmesan cheese, panko bread crumbs, salt and pepper until mixed well. Spread mixture evenly on a plate and set aside.

Generously season the rack of lamb with sea salt and freshly ground pepper. In a skillet over medium heat, drizzle ½ tablespoon of grapeseed oil. Once the skillet is hot but not smoking, brown the rack of lamb with garlic cloves, about 2 minutes per side. Be sure to only turn the rack of lamb once. Remove from skillet and rest for no more than 1 minute.

Spread the mustard on the fatty side of the rack and then cover with the bread crumb mixture. Pat the bread crumb mixture with gentle pressure on sections of the rack with exposed mustard. Repeat this step on the bone side as well until the rack is fully coated. Transfer the rack of lamb to the wired baking rack (bone side down) and roast in oven for about 20-30 minutes for a medium-well rack. Remove from oven and let stand for 8-10 minutes. Cut into chops and serve with your favorite root veggies or a refreshing green salad.

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