Prep 15 mins
Cook 30 mins
With only few ingredients this is a simple yet elegant entree to serve at a dinner party or a holiday dinner, usually two chops are served per person, this recipe is enough to serve 8 people using 2 chops per person, I suggest to prepare as many rib roasts as needed for the amount of people you will be serving --- for perfect lamb it is suggested to cook no more than medium-rare, and for perfect results a thermometer should be used, and you will have the most perfect rack of lamb! --- using focaccia breadcrumbs sets this rack of lamb apart from any other, it will produce a crispy outside crust on the lamb, make certain to purchase herb focaccia for this --- focaccia may be found at any bakery section of your grocery store, do not dry the crumbs use only fresh --- plan ahead the lamb needs to sit out at room temperature for about 1 hour before starting.
- Allow the roasts to sit out at room temperature for about 1 hour before starting.
- Sprinkle both racks with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat; add in one rack at a time and brown on each side (about 3 minutes per side).
- Place the two lamb racks on a rack in a broiler pan fat-side facing up.
- Bake at 424 degrees F or until a thermometer inserted into the thickest portion registers 145 degrees, this should take about 18 minutes (medium-rare).
- Remove from oven and tent the racks loosely with foil; allow to stand for 10 minutes or until a thermometer reads 150 degrees F (temperature will increase slightly after removing from oven).
- Using a large pastry brush coat each rack on meaty-side only with about 1-1/2 to 2 tablespoons Dijon mustard.
- Cover the mustard side with breadcrumbs (using about 1 cup for each rack) pressing with hands to adhear the crumbs to the mustard and meat.
- Return to oven (breadcrumb-side facing upwards) and bake for about 4-5 minutes longer or until breadcrumbs are browned.
- Place onto a serving platter.
- At the table slice into chops before serving (2 chops per person).