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Prep 10 mins
Cook 50 mins
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.
- 2 1⁄4 cups fresh breadcrumbs, made from crustless sourdough bread
- 1 1⁄4 cups parmesan cheese, freshly grated
- 6 tablespoons of 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
- Combine first 5 ingredients in a food processor and blend until herbs are finely chopped.
- Transfer crumb mixture to a bowl; season with salt and pepper.
- Drizzle with 1 1/2 tablespoons oil and toss to coat.
- Using a sharp knife, make diagonal cuts in fat side of the lamb racks, spacing lines one inch apart.
- Make cuts in opposite direction, forming diamond patterns on all racks.
- Heat 1 tablespoons of olive oil heavy large skillet over high heat.
- Sprinkle lamb with salt and pepper and place one rack in pan, fat side down.
- Cook until golden, about 5 minutes; transfer to a work surface.
- Repeat with remaining racks.
- Spread scored side of each rack with 1 tablespoons of mustard, then coat with 1/3 of the crumb mixture, pressing to adhere.
- Place 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.
- Let stand 10 minutes and then cut racks into chops.