from 9/2007 Bonappetit.com. I got it from the magazine but haven't tried it yet. Serve with red Bordeaux. These can be made up until 6 hours ahead and then baked in the preheated oven.
My Private Note
Units: US | Metric
- 2 1/4 cups fresh breadcrumbs, made from crustless sourdough bread
- 1 1/4 cups parmesan cheese, freshly grated
- 6 tablespoons fresh mint, chopped
- 6 tablespoons fresh Italian parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 1/2 tablespoons olive oil, divided
- 3 (2 lb) racks of lamb, most fat trimmed
- 3 tablespoons prepared engish mustard, this is a hot mustard
- 1Combine first 5 ingredients in a food processor and blend until herbs are finely chopped.
- 2Transfer crumb mixture to a bowl; season with salt and pepper.
- 3Drizzle with 1 1/2 tablespoons oil and toss to coat.
- 4Using a sharp knife, make diagonal cuts in fat side of the lamb racks, spacing lines one inch apart.
- 5Make cuts in opposite direction, forming diamond patterns on all racks.
- 6Heat 1 tablespoons of olive oil heavy large skillet over high heat.
- 7Sprinkle lamb with salt and pepper and place one rack in pan, fat side down.
- 8Cook until golden, about 5 minutes; transfer to a work surface.
- 9Repeat with remaining racks.
- 10Spread scored side of each rack with 1 tablespoons of mustard, then coat with 1/3 of the crumb mixture, pressing to adhere.
- 11Place on rimmed baking sheets and bake in preheated oven at 425 degrees F. until golden and thermometer inserted into center of lamb registers 135 degrees F. for medium-rare, about 40 minute.
- 12Let stand 10 minutes and then cut racks into chops.
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Nutritional Facts for Cheese and Herb Crusted Rack of Lamb
Serving Size: 1 (539 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1879.9
- Calories from Fat 1405
- Total Fat 156.2 g
- Saturated Fat 77.4 g
- Cholesterol 386.0 mg
- Sodium 884.6 mg
- Total Carbohydrate 31.5 g
- Dietary Fiber 2.6 g
- Sugars 2.9 g
- Protein 81.8 g